| 豆腐渣代替豆粕酿造酱油的研究 |
| |
| 引用本文： | 李金红. 豆腐渣代替豆粕酿造酱油的研究[J]. 中国酿造, 2005, 0(3): 29-30 |
| |
| 作者姓名： | 李金红 |
| |
| 作者单位： | 扬州三和四美酱菜有限公司,江苏,扬州,225009 |
| |
| 摘 要： | 该文研究了用豆腐渣代替豆粕生产酱油的工艺，通过试验确定了各生产工序的操作要点等。并对成曲蛋白酶活力、成品的感官指标、理化指标，全氮利用率等进行了对比。
|
| 关 键 词： | 豆腐渣 豆粕 酱油 性能指标 |
| 文章编号： | 0254-5071(2005)03-0029-02 |
| 修稿时间： | 2004-07-01 |
Research on brewing soy sauce by tofu residues instead of soybean meal |
| |
| LI Jin-hong. Research on brewing soy sauce by tofu residues instead of soybean meal[J]. China Brewing, 2005, 0(3): 29-30 |
| |
| Authors: | LI Jin-hong |
| |
| Abstract: | The process of producing soy sauce by tofu residues instead of soybean meal, together with raw material treatment, production technology, key points in operation, were discussed in this paper. Comparison experiment was conducted between tofu residue and soybean meal that were used as raw material. The result of several property indexes experiment, such as sensory index, protease activity of koji, amino acid content, and total nitrogen availability of the end-product were compared. |
| |
| Keywords: | tofu residue soybean meal soy sauce property index |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
