The Fermentation Technology Research Of Gold Lobster Sauce

Aiming at flaws in the traditional bacterial lobster sauce production technology and product quality,this paper mainly demonstrates the systematic research on the gold lobster sauce fermentation technology,major task is to solve the key technical issues which are related to pre-fermentation technology,washing,the preparation of the formula,post-fermentation technology,implement of large applications on manufacturing technique,index detection,etc.The research contents and results are as follows:1.Through the research of traditional gold lobster sauce and laboratory studies of gold lobster sauce,the gold lobster sauce fermentation process is confirmed initially as follows: washing ? soaking ? cooking ? preparation of bacteria solvent ?vaccinated?pre-fermentation? washing?prepare formulations?post-fermentation.The basic parameters were identified as: pre-treatment: 3h cooking st an ordinary pressure;pre-fermentation: pure breed fermentation of bacillus subtilis BJ3-2 under the condition of 35? to 40? for 3 days;Formulas are: the addition level of the fermented bean curd billet and capsicum frutescens pickled peppers is 5%,salinity level is 8%.Post-fermentation: solid content is 65%,the initial pH value is 5,and ferments at the temperature between 35? and 40? for 3 to 6 days.2.Based on the laboratory research of gold lobster sauce fermentation technology,selecting the main equipment,having optimized adjustment through production debugging and pilot scale test,and confirming the industrialized fermentation process of gold lobster sauce is: cleaning? soaking?cooking?preparation of bacteria agent?vaccinated?pre-fermentation?washing?add accessories?post-fermentation?the sterilization ? labeling and packaging.The critical parameters adjustment of industrialized fermentation process is: pre-fermentation room: humidity is80%~90%,temperature is 35 ? ~ 45 ?,the oxygen content is about 20 ppm;Adjusted filler and cap screwing machine: 2400 cans/h;Microwave sterilization temperature is 60?.3.Test results of gold lobster sauce's sensory index is: unique flavor,moderate hardness,tender taste,moderate saltiness,golden and shining soybean,complete and uniform,transparent and even liquid;Physical and chemical index test results are up to the standard TGZSX014-2018 requirements,the products are qualified.In summary,This experiment confirm the gold lobster sauce fermentation process by seeking traditional and local lobster sauce and replacing the traditional natural fermentation to pure breed fermentation.This research develop the new-type bacterial lobster sauce,enrich the varieties of bacteria fermented soybean,and satisfy the needs of more consumers,which provides theoretical basis and practical guidance for the industrialized production of lobster sauce.