摘要
用棉酚代替部分豆粕酿制酱油.原料配比为豆粕:棉粕:麸皮:小麦粉=40:20:36:4.采用混合菌种制曲、固态低盐发酵工艺.结果,成曲酸性蛋白酶活力比单菌种制曲提高26%,全氮利用率达78.89%,成品酱油质量符合国家标准.
Saysauce was made with the mixture of cotton and soy meals. The ratio of soy meal to cotton meal to wheat bran and flour was 40:20:36:4. By applying the technique of making koji with mixed strains and fermenting with solid moromi and low commen salt,the acid protease vitality of koji increased by 26% over that of monostrain and the ratio of the total nitrogen amounted to 78. 89%. The quality of the finished saysauce accorded with the national standards.
出处
《郑州粮食学院学报》
1993年第4期50-55,共6页
Journal of Zhengzhou Institute of Technology
关键词
棉粕
豆粕
酱油
发酵
cotten meal
soy meal
fermentation
