| 液醋渣在酱油生产中的应用 |
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| 引用本文： | 冷云伟,魏君兰.液醋渣在酱油生产中的应用[J].中国酿造,2004(11):14-15. |
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| 作者姓名： | 冷云伟 魏君兰 |
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| 作者单位： | 1. 江南大学生物工程学院,江苏,无锡,214036
2. 万通酿造厂,江苏,徐州,221001 |
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| 摘 要： | 进行了利用生产液体醋的残留米渣代替部分豆粕作为蛋白质原料生产酱油的研究。生产性实验表明,制得的成曲蛋白酶活力可以达到较高水平,且由于米渣蛋白更容易被酶解,因此酱醅发酵过程中酶解速度提高,发酵时间缩短。并通过调整盐分含量,延长发酵时间,提高了成品酱油中的总酯含量。
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| 关 键 词： | 米渣 酱油 蛋白酶活力 |
| 文章编号： | 0254-5071(2004)11-0014-02 |
| 修稿时间： | 2004年5月31日 |
Application of liquid vinegar remnant in soy sauce production |
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| LENG Yun-wei,WEI Jun-lan.Application of liquid vinegar remnant in soy sauce production[J].China Brewing,2004(11):14-15. |
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| Authors: | LENG Yun-wei WEI Jun-lan |
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| Affiliation: | LENG Yun-wei1,WEI Jun-lan2 |
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| Abstract: | The article studied utilizing rice remnant of liquid vinegar production instead of bean remnant as protein material to produce sauce. It showed that proteinase activity reached higher level in the experiments. Because rice proteins were hydrolyzed more easily, hydrolyzing velocity in fermentation process was increased and fermentation periods were shortened. Ester concentration of the final soy sauce product was ensured by adjusting salt concentration and prolonging fermentation period. |
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| Keywords: | rice remnant soy sauce proteinase activity |
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