摘要
进行了利用生产液体醋的残留米渣代替部分豆粕作为蛋白质原料生产酱油的研究。生产性实验表明,制得的成曲蛋白酶活力可以达到较高水平,且由于米渣蛋白更容易被酶解,因此酱醅发酵过程中酶解速度提高,发酵时间缩短。并通过调整盐分含量,延长发酵时间,提高了成品酱油中的总酯含量。
The article studied utilizing rice remnant of liquid vinegar production instead of bean remnant as protein material to produce sauce. It showed that proteinase activity reached higher level in the experiments. Because rice proteins were hydrolyzed more easily, hydrolyzing velocity in fermentation process was increased and fermentation periods were shortened. Ester concentration of the final soy sauce product was ensured by adjusting salt concentration and prolonging fermentation period.
出处
《中国酿造》
CAS
北大核心
2004年第11期14-15,共2页
China Brewing
