| 传统豆酱人工接种发酵的初步研究 |
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| 引用本文： | 贡汉坤,王传荣,孙林超. 传统豆酱人工接种发酵的初步研究[J]. 食品科技, 2004, 0(10): 37-39 |
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| 作者姓名： | 贡汉坤 王传荣 孙林超 |
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| 作者单位： | 江苏食品职业技术学院,淮安,223001 |
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| 摘 要： | 在传统豆酱生产中,采用米曲霉101、酱油曲霉302双菌种制曲,添加植质乳杆菌710和具有增香作用的鲁氏酵母638进行人工接种发酵,可使传统豆酱生产工艺缩短2/3左右,产品质量符合国家有关酱的标准。
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| 关 键 词： | 豆酱 人工接种 发酵 |
| 文章编号： | 1005-9989(2004)10-0037-03 |
| 修稿时间： | 2004-05-22 |
Preliminary study of inoculated fermentation for traditional soybean paste |
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| GONG Han-kun,WANG Chuan-rong,SHUN Lin-chao. Preliminary study of inoculated fermentation for traditional soybean paste[J]. Food Science and Technology, 2004, 0(10): 37-39 |
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| Authors: | GONG Han-kun WANG Chuan-rong SHUN Lin-chao |
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| Abstract: | Utiliz ed koji-making by two molds of As pergillus oryz a e101and As pergillus s ojae302,inoculated fermentation by adding Lactobacillus p lantarum710and fragrance-producing S accharomyces rouxii638in production of the traditional s oy-bean pas te,the production period of the traditional s oy-bean pas te can be s hortened by two thirds.The quality is well in accordance with re levant national s auce s tandard. |
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| Keywords: | s oybean pas te inoculated fermentati on fermentation |
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