摘要
用无盐固态与低盐固态混合发酵工艺生产酱油,在保证产品品质的前提下可缩短发酵周期。试验中大曲原料配比为黄豆粉:豌豆粉:大麸皮=4:1:5;菌种为沪酿3.042米曲霉;无盐固态发酵(70℃,2d)转入低盐固态发酵(65℃,6d),总发酵周期8d,蛋白质转化率为68.07%。
s: Mixed no-salt and low-salt solid-state fermentation of soy sauce were studied in this paper, which was aimed to shorten fermentation period on the premise of same product quality. The koji was made with soybean flour : pea flour : coarse bran = 4 : 1 : 5, and the strain was Huniang 3.042. The fermentation period was 8 d including non-salt solid-fermentation (70℃, 2 d) and low-salt solid-fermentation (65℃,6 d). The protein transform rate was 68.07% and all indexes of production were equal to or superior to those of traditional low-salt solid-state fermentation for 21 d.
出处
《中国酿造》
CAS
北大核心
2005年第2期15-16,共2页
China Brewing
