| 酿造酱油专用酶制剂研制及其应用的研究报告 |
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| 引用本文： | 蔡坤华,戎文文,蒋永杰,顾建华,陈永林. 酿造酱油专用酶制剂研制及其应用的研究报告[J]. 江苏调味副食品, 2002, 0(2): 1-4,7 |
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| 作者姓名： | 蔡坤华 戎文文 蒋永杰 顾建华 陈永林 |
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| 作者单位： | [1]上海中科生物医学高科技开发有限公司上海200030 [2]上海金山酿造厂上海201500 |
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| 摘 要： | 在酱油酿造过程中添加酱油专用酶制剂，补充和强化酶系，以促进淀粉和蛋白质的分解，从而提高风味和产品得率。
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| 关 键 词： | 酱油 酿造 专用酶制剂 研制 应用 风味 产品得率 配方 |
Research report on the development of special zymin for fermented soybean sauce and its application |
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| Cai Kunhua,Rong Wenwen,Jiang Yongjie,Gu Jianhua,Chen Yonglin. Research report on the development of special zymin for fermented soybean sauce and its application[J]. Jiangsu Condiment and Subsidiary Food, 2002, 0(2): 1-4,7 |
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| Authors: | Cai Kunhua Rong Wenwen Jiang Yongjie Gu Jianhua Chen Yonglin |
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| Abstract: | By adding the special multenzyme pre parations in the soy sauce fermentation,it was helpful to increase the degradating of starch a nd protein,to enhance the flavus of soy sauce and increase the yields of products. |
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| Keywords: | Soy sauce Enzyme preparations Yields |
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