| 多菌种发酵酿制酱油新工艺的研究 |
| |
| 引用本文： | 王子光,胡莎,李振统,崔海兰.多菌种发酵酿制酱油新工艺的研究[J].河南科学,1988(2). |
| |
| 作者姓名： | 王子光 胡莎 李振统 崔海兰 |
| |
| 作者单位： | 河南省科学院生物研究所，河南省科学院生物研究所，河南省安阳市酿造厂，河南省安阳市酿造厂 |
| |
| 摘 要： | 研究利用多菌种制曲前发酵,添加增香酵母后发酵,利用多菌种多酶系的作用,明显提高了原料蛋白质利用率和产品质量.经中试原料蛋白质利用率达到76%以上比原工艺提高5%左右,一级酱油出品率占60-70%,酱油的滋味和香气也有很大提高.
|
| 关 键 词： | 多菌种发酵 酱油 |
STUDY ON MULTISTRAIN FERMENTATION OF SOY SAUCE |
| |
| Wang Ziguang.STUDY ON MULTISTRAIN FERMENTATION OF SOY SAUCE[J].Henan Science,1988(2). |
| |
| Authors: | Wang Ziguang |
| |
| Institution: | Henan Institute of Biology |
| |
| Abstract: | The utiliztion ratio of protein in the material and the quality of the product were apparently increased by the action of multion of multienzyme complex of the multistrains formed with the method of pre-fermentation using double Strains to make leaven and post-fermentation adding flavouring yeas .In the pilot plant trial the utilization ratio of protein in the material was reached over 76% , it is increased about 5 % comparing with the former technique . The soy sauce of first rate was about 60 70% , and itstaste and fragrance was also greatly enhanced . |
| |
| Keywords: | Multistrain fermentatition soy sauce |
| 本文献已被 CNKI 等数据库收录！ |
