摘要
用鲁梅克斯这种以鲜叶为主的新型高蛋白植物作为酿造酱油的蛋白质原料,以麸皮作为淀粉质原料,以AS3.951米曲霉作为菌种,用卤化钾盐代替卤化钠盐,利用固态低盐发酵法酿制无盐保健酱油。通过正交试验确定了最佳发酵条件,底物浓度(麸皮∶鲁梅克斯)为3∶7,45℃培养15d,蛋白质利用率达到70.8%,其风味也很好。
Abstract Using Rumek,which is mostly made of fresh leaves ,as the protein source of soysaues fermentation,and the wheat bran as amyloid material,Aspergillus oryzae As3.951as starter,hyposaline solid state fermentation technolog y is used to brew saline -free health soysauce.The optimal condition is attained by orthog onal experimental desig n.That is,the ratio of wheat bran and Rumek is3∶7,the fermentation time is15days and the temperature is45℃.Under this condition,the hig hest protein using rate is70.8%,and its favor is g ood.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第9期52-53,共2页
Science and Technology of Food Industry
关键词
鲁梅克斯
固态低盐发酵
保健酱油
生产工艺
Key words Rumek
hyposaline solid state fermentation
health soysauce
