摘要
对以豆粕、麸皮、玉米为原料,以沪酿3.042米曲霉,沪酿3.350黑曲霉,沪酿3.986红曲霉采用分开制种曲,混合制大曲,低盐固态发酵,酿造特级酱油的新工艺进行了研究。
In this paper,the new technique of producing special grade sauce has studied by using corn powder soybean,bran,as raw material and Aspergrills oryzae 3.042 and Aspergrills niger 3.350 and Aspergrills monascus as production strain and applying double strain culture,Low-salt solid fermentation technology.The optimum production technique conditions have also defined.
出处
《中国调味品》
CAS
北大核心
2005年第4期33-34,共2页
China Condiment
关键词
玉米
酱油
生产工艺
沪酿3.042
沪酿3.350
沪酿3.986
corn powder
soysauce
production technique
Aspergrills oryzae 3.042
Aspergrills niger 3.350
Aspergrills monascils 3.986.
