| 发酵调味虾酱的研究 |
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| 引用本文： | 杜云建,唐喜国,陈鸣.发酵调味虾酱的研究[J].中国酿造,2006(10):68-70. |
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| 作者姓名： | 杜云建 唐喜国 陈鸣 |
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| 作者单位： | 1. 淮海工学院,海洋学院,江苏,连云港
2. 连云港市灌云县质量技术监督局,江苏,连云港,222005 |
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| 摘 要： | 以大豆和虾皮为主要原料，经米曲霉制曲、发酵，生产发酵调味虾酱。结果表明，当大豆、虾与面粉的添加比例为6：3：1时，所研制的虾酱氨基酸含量为0．6g／100g，虾酱的酱色鲜艳，口感好，酱香味和虾鲜味浓郁，组织均匀。
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| 关 键 词： | 虾酱 发酵 制曲 |
| 文章编号： | 0254-5071(2006)10-0068-03 |
| 修稿时间： | 2006年5月12日 |
Study on fermented shrimp sauce |
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| DU Yun-jian,TANG Xi-guo,CHEN Ming.Study on fermented shrimp sauce[J].China Brewing,2006(10):68-70. |
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| Authors: | DU Yun-jian TANG Xi-guo CHEN Ming |
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| Abstract: | Fermented shrimp sauce was produced by fermentation with Aspergillus oryzae koji using soybean and dried small shrimp as main substrates.The results showed that the shrimp sauce with nice color and good taste could be produced when the ratio of soybean,shrimp and wheat flour was 6:3:1 and the content of dried small shrimp in the sauce was 50%.The resulted sauce was a good seasoning,which was savory with balanced nutrition composition. |
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| Keywords: | shrimp sauce fermentation koji-making |
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