| 双菌种酿制酱油工艺研究 |
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| 引用本文： | 王生财.双菌种酿制酱油工艺研究[J].中国酿造,2011(5). |
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| 作者姓名： | 王生财 |
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| 作者单位： | 金冠食品(福建)有限公司,福建泉州,362000 |
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| 摘 要： | 通过对采用3.042米曲霉和AS 3.350黑曲霉混合发酵酿制酱油工艺的研究,结果表明:80%沪酿米曲霉和20%AS 3.350黑曲霉混合发酵可使成品酱油中的谷氨酸含量提高30%,原料全氮利用率及氨基酸生成率也有所提高,而且色香味也均比单一米曲霉制曲发酵的酱油好.
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| 关 键 词： | 酱油 双菌种 米曲霉 黑曲霉 制曲 发酵 |
Research on production technology of soy sauce with double-strains |
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| WANG Shengcai.Research on production technology of soy sauce with double-strains[J].China Brewing,2011(5). |
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| Authors: | WANG Shengcai |
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| Affiliation: | WANG Shengcai(Jinguan Foods Co.,Ltd.,Quanzhou 362000,China) |
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| Abstract: | Fermentation technology of soy sauce with mixed strains of 3.042 Aspergillus oryzae and AS 3.350 Aspergillus niger was studied.The results showed that content of glutamic acid increased by 30% when fermentation with 80% of Asp.oryzae and 20% of AS 3.350 Asp.niger.The utilization rate of total nitrogen in raw materials and yield of amino acids were improved,as well.Color,flavor and taste of soy sauce fermented with new developed technology was better than that with single strain Asp.oryzae. |
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| Keywords: | soy sauce double strains Aspergillus niger Aspergillus oryzae koji-making fermentation |
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