| 制曲过程中蛋白酶活力的检测 |
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| 引用本文： | 孙清,夏蓉. 制曲过程中蛋白酶活力的检测[J]. 中国调味品, 2001, 0(6): 24-25,32 |
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| 作者姓名： | 孙清 夏蓉 |
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| 作者单位： | 江苏恒顺集团调味品研究所, |
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| 摘 要： | 本文主要通过对酱油制曲过程中蛋白酶活力的检测，找出通风曲酶活的峰值点，并记录下此时通风曲的外观状况并辅以通风曲的生长时间，用以指导生产。
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| 关 键 词： | 通风曲 蛋白酶 酶活力 酱油 制曲 检测 |
| 文章编号： | 1000-9973(2001)06-0024-02 |
Value of proteinase activity during soy-making |
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| Sun Qing,Xia Rong. Value of proteinase activity during soy-making[J]. China Condiment, 2001, 0(6): 24-25,32 |
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| Authors: | Sun Qing Xia Rong |
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| Abstract: | The peak point of the value of proteinase activity was found by inspection the value of proteinase activity of aeration yeast during the production of soy sauce,during the tracing the feature of the appearance of the aeration yeast and it's growing time were recognized to optimize the production process. |
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| Keywords: | aeration yeast proteinase activity spore peak point |
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