膨化原料酿造酱油的研究

本文是“膨化原料在酱油种曲中的应用”(本刊1989,No.3)的续篇。前文指出,膨化原料应用于酱油种曲中,能提高种曲的蛋白酶活力。本文研究了应用膨化种曲酿造酱油,全部主料用膨化原料,添加膨化玉米,全制曲与半制曲对酱油出品率、全氮利用率及酱油质量的影响,结果表明,膨化原料酿造酱油具有出品率高,节省能源,简化工序,风味独特,经济效益显著等特点。

The Application of Expauded Cereals in Soysance Making

This paper is a sequel of a previous article "Application of Expanded Materials in Soysauce Leaven"(1) The former points out that the protease activity of leaven will be improved as a result of applying exepanded materials to soysa-uce leaven. This paper studied the application of expanded leaven to the soys-auce-making technique, with regard to the various impact on soysacce output rate, whole nitrogen utilization ratio and soysauce quality when total major materials being expanded materials, and expanded corn added, and fullyor semi-processed leaven as the processing technique. The result showed that using expanded materials in soysauce-making process have the advangtages of higher yield, energy-saving, easy operation distinctive, flavour and satisfactory economical benefit.