| 多菌种稀发酵酱油的对照试验 |
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| 引用本文： | 史龙君,杨铎,孙岩.多菌种稀发酵酱油的对照试验[J].中国酿造,2004(10):22-24. |
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| 作者姓名： | 史龙君 杨铎 孙岩 |
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| 作者单位： | 哈尔滨正阳河调味食品有限公司,黑龙江,哈尔滨,150076 |
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| 摘 要： | 在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵,研究其提升酱油品质的效果。结果表明:多菌种发酵明显改善了酱油风味,氨基酸态氮和还原糖分别比单菌种发酵提升了16.1%和34.7%。
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| 关 键 词： | 多菌种 稀发酵 酱油 |
| 文章编号： | 0254-5071(2004)10-0022-03 |
| 修稿时间： | 2004年3月29日 |
Controlled trial on watery fermentation of soy sauce with multi-strains |
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| SHI Long-jun,YANG Duo,SUN Yan.Controlled trial on watery fermentation of soy sauce with multi-strains[J].China Brewing,2004(10):22-24. |
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| Authors: | SHI Long-jun YANG Duo SUN Yan |
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| Abstract: | Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce. The result showed that multi-strains fermentation significantly improved the flavor of soy sauce. Besides, ammonia nitrogen and reducing sugar increased 16.1% and 34.7%, than those of single-strain fermentation, respectively. |
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| Keywords: | multi-strains watery fermentation soy sauce |
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