| 酸性蛋白酶在镇江香醋生产中的应用研究 |
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| 引用本文： | 毕静. 酸性蛋白酶在镇江香醋生产中的应用研究[J]. 粮食与食品工业, 2021, 28(1): 59-60,64 |
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| 作者姓名： | 毕静 |
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| 作者单位： | 江苏经贸职业技术学院 南京211168 |
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| 摘 要： | 本实验研究了酸性蛋白酶的添加方式和添加量对醋醅酸度和氨基酸态氮含量的影响.结果表明:在醋酸发酵阶段添加15 U/g糯米的酸性蛋白酶,醋醅酸度提高了1.33％,氨基酸态氮含量提高了40％.该方法方便实用,为镇江香醋的生产提供了一种优化方法.
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| 关 键 词： | 镇江香醋 酸性蛋白酶 酸度 氨基酸态氮 |
Application of acid protease in Zhenjiang vinegar production |
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| Bi Jing. Application of acid protease in Zhenjiang vinegar production[J]. Cereal and Food Industry, 2021, 28(1): 59-60,64 |
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| Authors: | Bi Jing |
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| Affiliation: | (Jiangsu Institute of Commerce,Nanjing 211168) |
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| Abstract: | In this experiment,the effects of adding methods and amounts of acid protease on the acidity and amino acid nitrogen content of vinegar fermented grains were studied.The results showed that the acidity and amino acid nitrogen content of fermented grains were increased by 1.33%and 40%respectively by adding 15 U/g acid protease from glutinous rice during acetic acid fermentation.This method is convenient and practical,and provides an optimization method for the production of Zhenjiang vinegar. |
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| Keywords: | Zhenjiang vinegar acid protease acidity amino acid nitrogen |
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