| 利用大米糖化残渣酿造酱油的工艺研究 |
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| 引用本文： | 洪建捷,周峙苗.利用大米糖化残渣酿造酱油的工艺研究[J].江苏调味副食品,2003(4):7-9. |
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| 作者姓名： | 洪建捷 周峙苗 |
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| 作者单位： | 1. 温州市粮油科学研究所,温州,325000
2. 温州大学,温州,325027 |
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| 摘 要： | 对味精厂大米糖化后以残渣代替部分豆柏为蛋白质原料，以沪酿3．042为菌种，采用低盐固态发酵的方法酿造酱油的工艺进行了研究，并应用正交实验法确定了最佳投料比、制曲时间和发酵条件。
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| 关 键 词： | 大米糖化残渣 酱油 酿造工艺 低盐固态发酵法 |
| 修稿时间： | 2003年7月14日 |
Study on the Technology of Fermented Soy Sauce Using Saccharified Rice Residue |
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| Hong Jianjie,Zhou Shimiao.Study on the Technology of Fermented Soy Sauce Using Saccharified Rice Residue[J].Jiangsu Condiment and Subsidiary Food,2003(4):7-9. |
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| Authors: | Hong Jianjie Zhou Shimiao |
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| Abstract: | In this paper a technology of fermented soy sauce which produced by low-salt solid state fermentation using Aspergillus oryzae Shanghai Brewing 3.042 and saccharified rice residue coming from monosodium factory partly instead of soybean cake as protein material was carried out.Optimum technology conditions such as the match of raw materials,the time of leaven making and the other parameters of fermenting were obtained by orthogonal test. |
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| Keywords: | fermented soy sauce saccharified rice residue technology |
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