【摘要】 妥甸酱油为云南双柏地区的特色产品，其优良品质的形成与微生物的关系尚不清楚，目前主要存在原料利用率低、风味品质不稳定、发酵过程难以精准稳定控制、发酵周期长等问题。该研究对云南妥甸酱油酱醪中的优势微生物进行分离鉴定，筛选出3株产酶能力强、感官评分高的菌株，将其混合制成发酵剂用于酱油发酵，优化了酱油的生产工艺。结果表明，XT6-5、RT5-3和JT7-3的比例为3∶3∶2,最优发酵工艺参数为发酵温度41℃、接种量6%、盐浓度8%,发酵完成时酱醪的氨基酸态氮含量为0.936 g/100 g,感官评分为78.4分。该研究为提高妥甸酱油品质稳定性提供了理论依据。更多还原

【Abstract】 Tuodian soy sauce is a special product of Shuangbai region in Yunnan. The relationship between the formation of its excellent quality and microorganisms is not clear. At present, there are mainly problems such as low utilization rate of raw materials, unstable flavor quality, difficulty in precise and stable control of fermentation process, and long fermentation period. In this study, the dominant microorganisms in the mash of Yunnan Tuodian soy sauce are isolated and identified, and three strains with strong enzyme production capacity and high sensory scores are screened out, which are mixed to make fermentation agent and applied for soy sauce fermentation, so as to optimize the soy sauce production process. The results show that the ratio of XT6-5, RT5-3 and JT7-3 is 3∶3∶2. The optimal fermentation process parameters are fermentation temperature of 41 ℃, inoculation amount of 6% and salt concentration of 8%. When the fermentation is completed, the content of amino acid nitrogen of mash is 0.936 g/100 g, and the sensory score is 78.4 points. This study has provided a theoretical basis for improving the quality stability of Tuodian soy sauce.更多还原