摘要
在糖化酶取代麸曲、活性干酵母取代酒母的的固态食醋酿造工艺中 ,添加新型复合酶 (该产品富含纤维素酶、酸性蛋白淀粉酶、果胶酶、木聚糖酶植酸酶和酯化酶等多种酶系 ) ,添加量分别为主料的 2 5 %、3 0 %和 3 5 % ,与不加的工艺相比 ,产品风味明显提高 ,出品率分别提高 2 8%、8 4 5 %和 9 86% ,经济效益显著。
In technics of simplified solid-state vinegar fermentation,we add new-type-compound-enzymes(rich in cellulase?acid proteinase?amylase?pectase?phytase?xylanase esterase and so on)to medium,different addition amount to main medium(2.5%?3.0%?3.5%)lead to different effect:production rate was improved to 2.8%?8.45%?9.86%,product special flavour is also improved in evidence,economic beneficial is notable.
出处
《中国调味品》
CAS
北大核心
2001年第10期11-13,共3页
China Condiment
