摘要
介绍了用于酱油制曲的菌种及多菌种制曲在酱油发酵中的应用。多菌种制曲能有效改变大曲中酶的比例、提高酶活,提升原料利用率。并且多菌种制曲能够提高酱油中总氮、氨基酸态氮和风味物质的含量,丰富酱油味型,改善酱油色泽,提升酱油品质。
Strains in koji-making for inoculation and application of multi-strains in soy sauce fermentation were in- troduced in this paper. When Multi-strains inoculation was used in koji making, the proportion of enzymes in koji was effectively changed, the enzyme activity and utilization ratio of raw materials were increased. Both the contents of total nitrogen, amino acid nitrogen and flavor materials in soy sauce were increased, and the flavor type was en- riched, and color and quality of soy sauce were also improved by fermentation with multi-strains in koji-making.
出处
《食品与发酵科技》
CAS
2016年第3期60-64,共5页
Food and Fermentation Science & Technology
关键词
多菌种制曲
米曲霉
黑曲霉
红曲霉
multi-strain koji
Aspergillus oryzae
Aspergillus niger
Monascus
