| 啤酒废酵母在酱油生产中的利用及评价 |
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| 引用本文： | 王君高,马美范.啤酒废酵母在酱油生产中的利用及评价[J].山东轻工业学院学报,1994(2). |
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| 作者姓名： | 王君高 马美范 |
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| 作者单位： | 山东轻工学院食品工程系 |
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| 摘 要： | 利用啤酒废酵母作部分原料同现在的低盐固态发酵工艺生产酱油相结合，既降低成本又提高质量，为酱油生产及废酵母的综合利用开辟了新的原料和途径。
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| 关 键 词： | 啤酒废酵母，污染，酱油，蛋白质 |
Utilization and Evaluation of a Wasted Brewing Yeast in Soy Sauce Production |
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| Wang Jungao, Ma Meifan.Utilization and Evaluation of a Wasted Brewing Yeast in Soy Sauce Production[J].Journal of Shandong Institute of Light Industry(Natural Science Edition),1994(2). |
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| Authors: | Wang Jungao Ma Meifan |
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| Abstract: | The combination of the use of the wasted brewing yeast as the partial materials with the present soy sauce produced through the low salt solid fermented process will leadnot only to the reduction of costs but aslo to the improvement of the quality so as to find thenew raw materials and the way to the production and the comprehensive utilization of thewasted brewing yeast. |
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| Keywords: | wasted brewing yeast pollution soy Satice protein |
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