| 利用棉粕与豆粕混合菌种发酵酿造酱油 |
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| 引用本文： | 庄桂,宋琳.利用棉粕与豆粕混合菌种发酵酿造酱油[J].河南工业大学学报(自然科学版),1993(4). |
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| 作者姓名： | 庄桂 宋琳 |
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| 作者单位： | 郑州粮食学院食品工程系
(庄桂)，郑州市产品质量监督检验所(宋琳) |
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| 摘 要： | 用棉酚代替部分豆粕酿制酱油.原料配比为豆粕:棉粕:麸皮:小麦粉=40:20:36:4.采用混合菌种制曲、固态低盐发酵工艺.结果,成曲酸性蛋白酶活力比单菌种制曲提高26%,全氮利用率达78.89%,成品酱油质量符合国家标准.
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| 关 键 词： | 棉粕 豆粕 酱油 发酵 |
SAYSAUCE MAKING THROUGH THE FERMENTATION OF THE MIXTURE OF COTTON AND SOY MEALS |
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| Zhuang Gui Song Lin.SAYSAUCE MAKING THROUGH THE FERMENTATION OF THE MIXTURE OF COTTON AND SOY MEALS[J].Journal of Henan University of Technology Natural Science Edition,1993(4). |
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| Authors: | Zhuang Gui Song Lin |
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| Affiliation: | Zhuang Gui Song Lin
(Food Engineering Department) (Zhengzhou Examinational Office ofProducts Quality) |
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| Abstract: | Saysauce was made with the mixture of cotton and soy meals. The ratio of soy meal to cotton meal to wheat bran and flour was 40:20:36:4. By applying the technique of making koji with mixed strains and fermenting with solid moromi and low commen salt,the acid protease vitality of koji increased by 26% over that of monostrain and the ratio of the total nitrogen amounted to 78. 89%. The quality of the finished saysauce accorded with the national standards. |
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| Keywords: | cotten meal soy meal fermentation |
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