紫苏粕和豆粕共发酵生产紫苏酱的发酵条件研究
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摘要
以紫苏粕和豆粕为原料共同发酵生产紫苏酱的发酵条件。通过成曲添加量、盐水浓度、纳豆芽孢杆菌接菌量、发酵温度、发酵时间、搅拌酱醅速度、搅拌酱醅时间的单因素试验和L_(18)(3~7)正交试验,优化出紫苏酱的最优发酵条件为:13°Bé的盐水1000mL,添加成曲280g,纳豆芽孢杆菌接菌量0.3%,发酵温度43℃,发酵时间25天,搅拌酱醅速度50r/min,每12h搅拌酱醅时间35min;在最优条件下发酵的紫苏酱醅中氨基酸态氮含量为0.69g/dL。该研究为紫苏粕资源的开发利用、生产特色风味紫苏酱产品提供了基本研究数据。
Study on the fermentation conditions of perilla sauce produced by perilla dreg and soybean meal through the co-fermentation process.By the single-factor test and L_(18)(3~7)orthogonal test for additive amount of finished koji,brine concentration,additive amount of Bacillus natto,fermentation temperature,fermentation time,stirring speed of bean sauce mash and stirring time of bean sauce mash,the optimal fermentation conditions of perilla sauce are optimized as follows:13°Bébrine is 1000 mL,finished koji is 280 g,the inoculation amount of Bacillus natto is 0.3%,fermentation temperature is 43 ℃,fermentation time is 25 days,stirring speed of bean sauce mash is 50 r/min,stirring time of bean sauce mash is 35 min per 12 hours.The content of amino acid nitrogen of perilla sauce is 0.69 g/dL.This research has provided the basic data for the development and application of perilla dreg resources and the production of unique-flavor perilla sauce products.
Study on the fermentation conditions of perilla sauce produced by perilla dreg and soybean meal through the co-fermentation process.By the single-factor test and L_(18)(3~7)orthogonal test for additive amount of finished koji,brine concentration,additive amount of Bacillus natto,fermentation temperature,fermentation time,stirring speed of bean sauce mash and stirring time of bean sauce mash,the optimal fermentation conditions of perilla sauce are optimized as follows:13°Bébrine is 1000 mL,finished koji is 280 g,the inoculation amount of Bacillus natto is 0.3%,fermentation temperature is 43 ℃,fermentation time is 25 days,stirring speed of bean sauce mash is 50 r/min,stirring time of bean sauce mash is 35 min per 12 hours.The content of amino acid nitrogen of perilla sauce is 0.69 g/dL.This research has provided the basic data for the development and application of perilla dreg resources and the production of unique-flavor perilla sauce products.
引文
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[18]罗晓妙,高玉强.高产胞外蛋白酶毛霉的筛选及酶学性质研究[J].西昌学院学报:自然科学版,2014(4):17-21.
[19]田海娟,冷进松.新型紫苏调味豆酱的研究[J].食品科学,2010,31(23):331-334.
[20]陈方博.传统豆酱中蛋白酶和淀粉酶高产菌株的选育[D].哈尔滨:黑龙江大学,2010:6-10.
[21]潘进权.雅致放射毛霉AS3.2778酸性蛋白酶的纯化及性质研究[J].食品科学,2011(13):264-269.
[22]赵晓艳,曾志驰,穆丽丽.蛋白酶高产菌株的筛选鉴定与酶学特性研究[J].江西农业学报,2016,28(4):32-38.
[23]万文结,薛芷筠,张泽文,等.一株产碱性蛋白酶菌株的筛选鉴定及酶学特性研究[J].微生物学报,2017(5):737-747.
[2]赵秀玲,范道春.紫苏生理活性成分以及饮料的研发进展[J].食品与发酵工业,2016,42(3):262-267.
[3]陈琳,李荣,刘韬,等.冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响[J].食品科学,2014,35(8):279-282.
[4]田海娟,张传智,姚招娣.紫苏油粕高水分组织化蛋白产品的工艺研究[J].食品研究与开发,2013,34(13):69-72.
[5]王丽梅,叶诚,吴晨,等.紫苏油对衰老模型大鼠的抗衰老作用研究[J].食品科技,2013,38(1):280-284.
[6]Banno N,Akihisa T,Tokuda H,et al.Triterpene acids from the leaves of Perilla frutescens and their anti-inflammatory and antitumor promoting effects[J].Bioscience Biotechnology and Biochemistry,2004,68(1):85-90.
[7]Ueda H,Yamazaki C,Yamazaki M.Inhibitory effect of perilla leaf extract and luteolin on mouse skin tumor promotion[J].Biological and Pharmaceutical Bulletin,2003,26(4):560-563.
[8]Sargi S C,Silva B C,Santos H M C,et al.Antioxidant capacity and chemical composition in seeds rich in omega-3:chia,flax,and perilla[J].Food Science and Technology,2013,33(3):541-548.
[9]周晓晶,李可,范航.不同变种及种源紫苏种子油脂肪酸组成及含量比较[J].北京林业大学学报,2015,37(1):98-105.
[10]Chauhan N,Haider S Z,Singh S,et al.Popularization of perilla seed oil as a functional food source[J].Current Sciences,2013,104(3):284-285.
[11]Hu Y,Sun L W,Mokgolodi N C,et al.Primary identifications and palynological observations of Perilla L.in China[J].Plant Systematics and Evolution,2010,48(2):133-145.
[12]Yoon S H,Noh S.Positional distribution of fatty acids in perilla(Perilla frutescens L.)oil[J].Journal of the American Oil Chemists'Society,2011,88(1):157-158.
[13]孙娜,边连全.紫苏在饲料应用中的研究进展[J].饲料研究,2015(5):3-7.
[14]苗志伟,官伟,刘玉平.酱中挥发性风味物质的研究进展[J].食品工业科技,2012(8):390-397.
[15]彭铭烨,付彩霞,陈雄,等.紫苏酱油的制备研究[J].中国调味品,2016,41(9):80-84.
[16]朱珠,张昕,张传智.一种发酵风味紫苏酱的制备方法:中国,201410689839.0[P].2016-01-20.
[17]张昕,金铭,朱珠.响应面分析法优化风味紫苏酱的制曲培养基[J].中国调味品,2016,41(1):19-25.
[18]罗晓妙,高玉强.高产胞外蛋白酶毛霉的筛选及酶学性质研究[J].西昌学院学报:自然科学版,2014(4):17-21.
[19]田海娟,冷进松.新型紫苏调味豆酱的研究[J].食品科学,2010,31(23):331-334.
[20]陈方博.传统豆酱中蛋白酶和淀粉酶高产菌株的选育[D].哈尔滨:黑龙江大学,2010:6-10.
[21]潘进权.雅致放射毛霉AS3.2778酸性蛋白酶的纯化及性质研究[J].食品科学,2011(13):264-269.
[22]赵晓艳,曾志驰,穆丽丽.蛋白酶高产菌株的筛选鉴定与酶学特性研究[J].江西农业学报,2016,28(4):32-38.
[23]万文结,薛芷筠,张泽文,等.一株产碱性蛋白酶菌株的筛选鉴定及酶学特性研究[J].微生物学报,2017(5):737-747.
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