| 玉米芯作辅料酿造酱油的研究 |
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| 引用本文： | 刘伟. 玉米芯作辅料酿造酱油的研究[J]. 江苏调味副食品, 2006, 23(3): 18-19 |
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| 作者姓名： | 刘伟 |
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| 作者单位： | 河南省农业职业学院实习食品厂,河南,中牟,451400 |
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| 摘 要： | 为降低酱油生产成本，介绍了用玉米芯作辅料生产酱油的工艺。着重介绍了原料处理、盘制曲和厚层通风制曲、低盐固态发酵法和高盐稀醪发酵法等工艺的操作要点。利用上述方法生产出的酱油都达到了标准的要求。
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| 关 键 词： | 玉米芯 酱油 成本 辅料 |
| 文章编号： | 1006-8481（2006）03-0018-02 |
| 收稿时间： | 2006-03-30 |
| 修稿时间： | 2006-03-30 |
Study on the soy sauce production with corncob |
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| LIU Wei. Study on the soy sauce production with corncob[J]. Jiangsu Condiment and Subsidiary Food, 2006, 23(3): 18-19 |
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| Authors: | LIU Wei |
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| Affiliation: | Food factory attached to Henan Provincial Agriculture Vocational Institute, Zhongmou, Henan, 451400 |
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| Abstract: | In order to reduce the producing cost, corncob can be used in the soy sauce production. This article introduces the process of raw materials, yeast production, discal starter proagation and ventilated starter proagation. The main points of low salt solid fermentation and high salt liquid fermentation are discussed in detail. Soy sauces made by these technologies are all qualified. |
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| Keywords: | corn cob soy sauce cost ingredient |
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