酱醋渣的综合利用

利用酱渣、醋渣等下脚料添加畜血、麸皮、脱毒棉籽饼，经生化处理及发酵生产优质蛋白饲料。在扩试中对发酵温度、湿度、pH值、总氮、氨基酸态氮等进行全过程监测，氨基酸态氮48h可达1．01g／100g。产品呈咖啡色，有发酵香气，无异味，含水量在12％以下，粗细度以过32目筛为标准，细菌总数〈5000个／g。并含有18种氨基酸。

Study on the integrated utilization of soy sauce and vinegar residues

High quality protein feedstuff was produced through biochemical treatment and fermentation, using the by-products of brewing factories such as vinegar residues, sauce residues, which were added with animal blood, bran and nontoxic cotton-seed cake, In the enlarged experiments, the fermentation temperature, moisture, pH value, total nitrogen, amino acid nitrogen, etc., were detected during the whole process. The content of amino acid nitrogen reached 1.01 g/100g at 48 h. The product was brown, having no off-flavor but a fermented aroma. The water content was below 12%. The total number of aerobic bacteria was below 5000 cfu/100 g and there was 18 kinds of amino acids in the product.