| 酸酶结合法蚯蚓黄豆复合蛋白酱油的研制 |
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| 引用本文： | 黄发新,黄新朋,詹志辉.酸酶结合法蚯蚓黄豆复合蛋白酱油的研制[J].中国酿造,2003(2):26-29. |
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| 作者姓名： | 黄发新 黄新朋 詹志辉 |
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| 作者单位： | 华南热带农业大学工学院,571737 |
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| 摘 要： | 该研究以蚯蚓、大豆、花生粕为原料，用酸酶结合法生产复合酱油，探讨了其工艺特点和工艺参数。试验结果表明：酸、酶结合法生产的复合酱油风味好，动植物复合酱油比单一植物蛋白酱油质量高。
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| 关 键 词： | 酸酶结合法 蚯蚓 复合酱油 |
| 文章编号： | 0254-5071(2003)02-0026-04 |
Study on The Angleworm & Soybean Multi-glair Soy Sauce by The Acid-enzyme Combination Method |
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| HuangFa-xinHuangXin-pengZhanZhi-hui.Study on The Angleworm & Soybean Multi-glair Soy Sauce by The Acid-enzyme Combination Method[J].China Brewing,2003(2):26-29. |
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| Authors: | HuangFa-xinHuangXin-pengZhanZhi-hui |
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| Affiliation: | TheEngineeringCollegeofSouthernTropicsAgriculturalUniversity |
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| Abstract: | This study introduces the production of soy sauce with the raw mate rials of angleworm, soybean and peanut sediment. The acid-enzyme combination method, and its technical characteristics & parameters are discussed in this article. This experiment shows that the multi-soy sauce produced by acid-enzyme combination method can obtain a nice flavor. The quality of the multi-soy sauce of propagation is to be testified greater than that of mono-plant glair. |
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| Keywords: | acid-enzyme binding-method angleworm multi-soy sauce |
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