| 豆浆发酵调味汁的研究 |
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| 引用本文： | 李双峰,郑立红. 豆浆发酵调味汁的研究[J]. 中国酿造, 2005, 0(10): 53-55 |
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| 作者姓名： | 李双峰 郑立红 |
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| 作者单位： | 石家庄珍极酿造集团有限责任公司,河北,石家庄,050051 |
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| 摘 要： | 利用发酵剂将大豆蛋白分解为氨基酸态氮，辅以种曲和糖类的呈味作用，在6d内快速生产出一种大豆氨基酸调味汁。从豆浆处理与蛋白变性的关系、发酵剂的选择到对产品风味的影响进行了研究。研制出的氨基酸调味汁口感好、营养丰富，为大豆的深加工提供了一项新的技术。
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| 关 键 词： | 大豆 发酵剂 调味汁 |
| 文章编号： | 0254-5071(2005)10-0053-03 |
| 修稿时间： | 2005-03-24 |
Study on fermented soy-milk seasoning sauce |
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| LI Shuang-feng,ZHENG Li-hong. Study on fermented soy-milk seasoning sauce[J]. China Brewing, 2005, 0(10): 53-55 |
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| Authors: | LI Shuang-feng ZHENG Li-hong |
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| Abstract: | A kind of soybean amino acid sauce could be rapidly produced within 6 days by fermenting soybean protein to amino-acid nitrogen and assisting with the flavor of the soy leaven and carbohydrates.This paper studied the relationship between soy-milk treatment and protein denaturalization,starter choice,and the effect on product flavor.The product had the property of good taste,abundant nutrition and easy digestion,which provided a new technique for the deeper process of soybean. |
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| Keywords: | soybean starter seasoning sauce |
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