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酱油酿造过程物料衡算分析与研究
引用本文:粱姚顺,朱新责,孙胜枚,何兆桓.酱油酿造过程物料衡算分析与研究[J].中国酿造,2012(11):30-32.
作者姓名:粱姚顺  朱新责  孙胜枚  何兆桓
作者单位:李锦记新会食品有限公司,广东江门529100
摘    要:通过对酱油酿造发酵各阶段的物料重量、水分、蛋白质(含氮物质)、脂肪、灰分、碳水化合物、燃烧值等指标进行测定与分析,得出酱油制曲过程物料重量(干基)损耗的范围在11%~16%之间;原料释放生物呼吸热为2.0MJ/kg~3.5MJ/kg,而且是制曲时间越长,产生的呼吸热越多,物料损耗越大;适当的制曲时间,是提高酱油品质的关键。

关 键 词:酱油  酿造  物料衡算  生物呼吸热

Material balance analyzing and researching of soy sauce fermentation
LIANG Yaoshun,ZHU Xingui,SUN Shengmei,HE Zhaohuan.Material balance analyzing and researching of soy sauce fermentation[J].China Brewing,2012(11):30-32.
Authors:LIANG Yaoshun  ZHU Xingui  SUN Shengmei  HE Zhaohuan
Affiliation:(Lee Kum Kee (Xinhui) Food Co., Ltd., Jiangmen 529100, China)
Abstract:In this paper, the fermentation materials' weight, water, protein (nitrogen material), fat, ash content, carbohydrates, burning value index in different stage of soy sauce fermentation are determined and analyzed. The results showed that the loss of material weight (dry base) during koji-making process is between 11%-16%. The biological respiratory heat is about 2.0MJ-3.5MJ per kilogram raw materials, and the longer koji-making time can result in more heat from the respiratory and higher material loss. The appropriate koji-making time is the key to improve the quality of soy sauce.
Keywords:soy sauce  fermentation  material balance  biological respiratory heat
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