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| 半酶半曲法酶解酿造酱油新工艺的探讨 | |
| 引用本文： | 施安辉,孙启法,贾鹏辉,周波. 半酶半曲法酶解酿造酱油新工艺的探讨[J]. 中国调味品, 2003, 0(6): 13-15,18 |
| 作者姓名： | 施安辉 孙启法 贾鹏辉 周波 |
| 作者单位： | 1. 山东大学,微生物技术国家重点实验室,山东,济南,250100 2. 山东泰安市山口酿造厂,山东,泰安,271038 3. 山东泰安宝来利来生物工程公司,山东,泰安,271000 4. 山东农业大学,生命科学学院微生物学系,山东,泰安,271018 |
| 摘 要： | 该试验采用50％的混合料蒸煮后，直接加入新型复合酶工艺，另外50％的混合料经蒸者后制曲，最后再混匀入池酶解、发酵。该新工艺与原低盐固态工艺相比，不仅提高了酱油的产量，而且度量也有明显提高。 |
| 关 键 词： | 新型复合酶 酶解 通风制曲 发酵 |
| 文章编号： | 1000-9973(2003)06-0013-03 |
Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce |
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| SHI An-hui,SUN Qi-fa,JIA Peng-hui,ZHOU Bo. Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce[J]. China Condiment, 2003, 0(6): 13-15,18 | |
| Authors: | SHI An-hui SUN Qi-fa JIA Peng-hui ZHOU Bo |
| Abstract: | We put new type complex enzymes into 50% admixture when it braized, the others 50% were made into leaven by ventilation. Then all of it were put into leaven pool to ferment. Comparing to low salt solid state technics,this new technics not only increases the soy yield,but also enhances its quality. |
| Keywords: | new type complex enzymes zymolysis ventilation leaven fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |