|
|||||
|
|
| 双孢菇酱油双酿工艺研究 | |
| 引用本文： | 邵伟,熊泽,黄艺,黎祥军. 双孢菇酱油双酿工艺研究[J]. 中国酿造, 2007, 0(11): 21-22,30 |
| 作者姓名： | 邵伟 熊泽 黄艺 黎祥军 |
| 作者单位： | 1. 三峡大学,化学与生命科学学院,湖北,宜昌,443001 2. 宜昌益农科技开发有限公司,湖北,宜昌,443000 3. 宜昌菇香源调味品有限公司,湖北,宜昌,443000 |
| 摘 要： | 以双孢菇及豆粕、小麦、麸皮等为原料,通过米曲霉和鲁氏酵母的混合种曲在28℃～30℃发酵40d,将原料中蛋白质降解,从而酿制出双孢菇酱油。该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。 |
| 关 键 词： | 双孢菇 酱油 酿造 |
| 文章编号： | 2054-0571（2007）11-0021-02 |
| 修稿时间： | 2007-05-29 |
Study on brewage technology of soy sauce by Agaricus bisporus |
|
| SHAO Wei,XIONG Ze,HUANG Yi,LI Xiang-jun. Study on brewage technology of soy sauce by Agaricus bisporus[J]. China Brewing, 2007, 0(11): 21-22,30 | |
| Authors: | SHAO Wei XIONG Ze HUANG Yi LI Xiang-jun |
| Affiliation: | College of Chemistry and Life Science, Three Gorges University, Yichang 443001, China; 2. Yichang Yinong Science and Technology Development Co., Ltd., Yichang 443000, China; 3. Yichang Guxiangyuan Condiment Co., Ltd.,. Yichang 443000, China |
| Abstract: | Using mushroom, soy bean cake, wheat and wheat bran as raw materials, the Agaricus bisporus soy sauce was achieved after being fermented at 28-30% for 40 d with the inoculation of Aspergillus oryzae and Saccharomyces rouxii mixed koji, which could hydrolyze the proteins in raw materials. The A. bisporus soy sauce was tasty and full-bodied with deep red color and A. bisporus flavor. The physicochemical quality of A. bisporus soy sauce reached the first class level of national standard for brewage soy sauces. This technology directed a new way for A. bisporus utilization. |
| Keywords: | Agaricus bisporus soy sauce brewage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |