摘要
采用糖化增香曲和米曲霉复合制曲技术生产大酱制品,成品中的氨基酸态氮和还原糖的含量明显提高,颜色鲜艳,酯香浓郁,质量明显好于单菌种制曲生产的大酱,产品的保质期可适当延长。
Adopt Glycos-esterifiable Monascus and Aspergillus Oryzae Cohnto co-fermentation technology produce the soybean paste product, ammonia nitrogen, reducing sugar, color and flavor of the product can be obviously improved, and it can prolong shelf life of the product.
出处
《中国调味品》
CAS
北大核心
2007年第1期52-54,共3页
China Condiment
关键词
大酱
糖化增香曲
复合制曲
氨基酸态氮
还原糖
fermented soybean paste
Glycos- esterifiable Monascus
multi- strains co- fermentation
amino nitrogen
reducing sugar
