摘要
以大豆为主料、鲜畜禽骨泥为辅料，理化诱变优良菌株 ＡＳＰ．ｏｒｙｚａｅ，ＣＪ９９０及与其各种酶互补的四种曲霉，通过分别制曲、混曲共酵新工艺生产天然高钙（含钙 ９６０mg／１００g）豆酱。在营养成分分析的基础上进行了营养学意义分析。
Using Soy bean as main raw material and fresh animal mashed bone as supplement, and mutation strains ASP. oryzae. CJ990 with four kinds of Aspergillus. By new technology, produce natural highly Ca(960mg/100g) bean Paste. Its nutriment and meaning in alimentology were anal- ysed.
出处
《食品工业》
北大核心
2001年第5期18-20,共3页
The Food Industry
