| 红曲海鲜调味汁的生产工艺研究 |
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| 引用本文： | 栾兴社.红曲海鲜调味汁的生产工艺研究[J].中国酿造,2001(2):15-16. |
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| 作者姓名： | 栾兴社 |
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| 作者单位： | 栾兴社（山东省科学院生物研究所,250014） |
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| 摘 要： | 文中介绍了以海产扇贝下脚料为主原料，经复合菌发酵生产红曲海鲜调味汁的工艺过程，参数及产品质量分析，经测定产品含有20多种氨基酸，游离氨基酸含量为8569mg/100g，必需氨基酸为2386mg/100g，牛黄酸为663mg/100g,红曲色价为340，产品体态圆满，海鲜风味突出。
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| 关 键 词： | 红曲 海鲜 调味汁 发酵工艺 扇贝下脚料 |
| 文章编号： | 0254-5071(2001)02-0015-02 |
Research on Process of Red Rice Starter Sea Fresh Sauce |
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| Luan Xingshe.Research on Process of Red Rice Starter Sea Fresh Sauce[J].China Brewing,2001(2):15-16. |
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| Authors: | Luan Xingshe |
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| Abstract: | This paper introduces processing,technical parameter and quality analysis of product about sauce that red rice starter sea fresh sauce.It uses scrap of escallop in the sea as chief raw material,then fermented by compound cultures and produce out red rice starter sea fresh sauce.It contains 20 kinds amino acid,the content of nitrogen free amino acid state is 8569 mg/100g,EAA is 2386mg/100g,taurine is 663mg/100g,color value of red rice starter is 340.The flavor of sea fresh is outstanding. |
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| Keywords: | red rice starter sea fresh sauce fermented process |
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