利用油茶籽粕和米曲霉制曲发酵制成油茶籽粕酱,再与豆酱混合得到油茶籽粕豆酱.结果表明:当米曲霉添加量为3%,发酵时间为30天,盐水添加量为75%,添加盐水浓度为10%,生产的油茶籽粕酱呈现有光泽的褐色,有醇厚的酱香味,粘稠适度,体态均匀,稍有苦味.此条件下与豆酱按1∶3混合,可以掩盖酱的苦味,氨基酸态氮含量为0.52 g/100 g,同时采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)方法测定油茶籽粕豆酱的挥发性成分,主要呈味物质有香桧烯、右旋萜二烯、3-甲基戊酸、月桂烯、桉叶油醇.%The production process of paste is studied using oil-tea camellia seed cake as raw material,adopting Aspergillus oryzae to make koji and ferment.Oil-tea camellia seed cake paste is produced,and then mix with soybean paste to obtain the final product.The results show that the optimum fermentation conditions are as follows:the additive amount of Aspergillus oryzae is 3%,the fermentation time is 30 days,the additive amount of saline water is 75%,the salt concentration is 10%,oil-tea camellia seed cake paste is glossy brown and has strong sauce flavor,moderate viscosity and slightly bitter taste.Under these conditions,mix soybean paste with oil-tea camellia seed cake paste by 1∶3 can cover up the bitter taste,and amino-acid nitrogen content is 0.52 g/100 g.Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry is used to determine the volatile compounds of the final product.Main flavor substances are sabinene,d-limonene,3-methyl pentanoic acid,myrcene and cineole.
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