摘要
本文针对我国现行低盐固态酱油生产工艺的缺点,通过双菌分开制曲、多菌混合发酵,使酱油质量得以提高.全氮利用率和氨基酸生成率分别为78.7%、0.538.
Technics used of low salt solid soy sauce production in China, due to higher fermentation temperature and simpler enzymes activities gives shorter production period but low grade flavour. Here, we used multiple microorganisms fermentation ( two molds, one bacterium and one yeast ) to increase the soy sauce quality.The index of total nitrogen utilization and amino acids production reached 78.7% and 0.538 separatily
出处
《江西科学》
1990年第1期37-42,共6页
Jiangxi Science
关键词
酱油
低盐固态
多菌种
制油
发酵
Total nitrogen usage, Moldy bran, Fermentation, Poly microbe,Low salt solid sauce
