| 红曲在老抽王酱油生产中的应用研究 |
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| 引用本文： | 杜风刚.红曲在老抽王酱油生产中的应用研究[J].中国酿造,2005(2):20-21. |
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| 作者姓名： | 杜风刚 |
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| 作者单位： | 济南德馨斋食品有限公司,山东,济南,250100 |
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| 摘 要： | 酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。该文对“老抽王”酱油生产工艺中酱醪发酵阶段利用添加红曲提高产品质量进行了试验。结果表明：产品的色率增加21447，红色指数增加1．21，黄色指数增加1．85，试验样品炒出的菜光泽红亮。
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| 关 键 词： | 酱油生产 酱醪 红曲 光泽 红色指数 色率 发酵 黄色指数 工艺 原料配比 |
| 文章编号： | 0254-5071(2005)02-0020-02 |
| 修稿时间： | 2000年1月21日 |
Study on the application of red kojic rice in the production of dark soy sauce |
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| DU Feng-gang.Study on the application of red kojic rice in the production of dark soy sauce[J].China Brewing,2005(2):20-21. |
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| Authors: | DU Feng-gang |
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| Abstract: | The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production. Adding red kojic rice during soy sauce mash fermentation to improve the quality of dark soy sauce was studied in this paper. The results showed that the pigmentation rate, red index, yellow index increased 21447, 1.21, and 1.85, respectively. The dishes cooked by samples were red and bright, and not dark anymore. |
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| Keywords: | dark soy sauce soy sauce mash fermentation red kojic rice pigmentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
