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- Title
多菌株制曲混合发酵制备龙香芋酱工艺优化.
- Authors
李志方; 钱亚飞; 刘思思; 陈晨
- Abstract
Using Xinghua Longxiang taro as raw materials, Xinghua Longxiang taro paste was prepared by mixed fermentation with multi-strain koji-making. The koji-making time of Aspergillus oryzae and Aspergillus niger was determined, and using the content of amino acid nitrogen as evaluation index, the process technology of Longxiang taro paste was optimized by single factor experiment and Box-Behnken experiment design. The results showed that the optimal koji-making time of A. oryzae and A. niger was 48 h and 60 h, respectively. The technological conditions of Longxiang taro paste by single factor experiments and Box-Behnken experiments optimization were obtained as follows: Lactobacillus plantarum inoculum 0.45%, mass fraction of salt solution 14%, fermentation temperature 40 ℃, and time 25 d. Under the optimal conditions, the contents of amino acid nitrogen in Longxiang taro paste could reach 0.78 g/100 g, and the paste had delicious taste and strong sauce flavor.
- Subjects
LACTOBACILLUS plantarum; KOJI; ASPERGILLUS niger; SOLUTION (Chemistry); AMINO acids; FLAVOR
- Publication
China Brewing, 2021, Vol 40, Issue 8, p139
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.08.025