摘要
试验以豆粕:麸皮=6:4,利用沪酿3.042米曲霉和As3.350黑曲霉分别制曲,以两者成曲比例5:1混合发酵,原料蛋白质利用率同单独使用沪酿3.042米曲霉相比提高了12%,成品酱油色淡味鲜,适合凉拌菜肴使用。
Starter was propagated using Aspergillus oryzae Huniang 3.042 and Aspergulus niger As3.350, which proportion was 5:1 in koji, with the raw materials′ proportion of soybean meal to bran = 6:4. The utilization rate of protein increased 12% in comparison with singly strain fermentation of A. oryzae Huniang 3.042. And the end-product of soy sauce with light color and good taste was fit for cold dishes.
出处
《中国酿造》
CAS
北大核心
2005年第7期35-37,共3页
China Brewing
关键词
双菌种制曲
混合发酵
蛋白质利用率
酱油
koji-making with two stains
mixed fermentation
utilization rate of protein
soy sauce
