%0 Journal Article %A DU Mu-ying %A YU Lang %A ZHAO Xiao-juan %A WU Jun %A KAN Jian-quan %T Optimization of Fermentation Conditions for the Production of Traditional Fermented Broad Bean Sauce %D 2013 %R 10.7506/spkx1002-6630-201311044 %J FOOD SCIENCE %P 203-207 %V 34 %N 11 %X

The production of traditional fermented broad bean sauce with mixed inoculums of Aspergillus oryzae and
Monascus anka was optimized in order to shorten the fermentation period. Using one-factor-at-a-time expeirments and
orthogonal array design, the optimal conditions to obtain excellent koji were established as follows: 4:3 of Aspergillus
oryzae:Monascus anka ratio (V/V), 28-30 ℃ and 40 h, and the optimal conditions to obtain excellent fermented broad bean
sauce were found to be primary fermentation at 45 ℃ for 10 d followed by addition of chilli sauce at a mass ratio of 1:1 and
secondary fermentation at 45 ℃ for 15 d.

%U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201311044