| 黄浆粉替代豆粕酿造酱油工艺研究 |
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| 引用本文： | 杨焱.黄浆粉替代豆粕酿造酱油工艺研究[J].四川理工学院学报(自然科学版),1994(3). |
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| 作者姓名： | 杨焱 |
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| 作者单位： | 四川轻化工学院轻工工程系 |
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| 摘 要： | 本文讨论了黄浆粉替代豆粕酿造酱油的可行性。采用黄浆粉：豆粕：麸皮＝３∶３∶４的原料配比，利用通风制曲和固态低盐发酵工艺较为理想，生产出的成品酱油符合ＺＢＸ６６０１３－８７标准，风味可与豆粕酱油毗美。
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| 关 键 词： | 黄浆粉 酿造 酱油 |
A STUDY ON THE TECHNOLOGY OF BREWAGE OF SOY SAUCE BY USING CORN PROTEIN FLOUR FOR SOYBEAN CAKE |
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| Student: Yang You Tutors: Liu Hong Pan Hongchun.A STUDY ON THE TECHNOLOGY OF BREWAGE OF SOY SAUCE BY USING CORN PROTEIN FLOUR FOR SOYBEAN CAKE[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,1994(3). |
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| Authors: | Student: Yang You Tutors: Liu Hong Pan Hongchun |
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| Institution: | Dep. of Light Ind. Eng. Sichuan Institute of Light Ind. & Chef. Tech. Zigong 643033 |
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| Abstract: | The possibility of brewage of the soy sauce using corn protein flour for soybean cake is discussed in the paper.lt is an ideal byusing the raw material scale of corn protein flour: soybean: bran =3: 3: 4 and the technology of koji making by ventilating and solid state low-salt fermentation, The target of the finished product soy z sauce conforms to ZBX6601387 standard and the favour canbe compared with that of soybean cake soy canoe. |
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| Keywords: | corn pretein flour soy sauce brewage |
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