摘要
在实验基础上提出了以啤酒废酵母为主要原料,添加溶菌酶与麦芽根酶进行酵母溶解与RNA的降解等工艺方法生产酱油的途径。在设计基础上叙述了啤酒废酵母在生产酱油中的主要设备和经济分析。
With cerevisiae waste yeast as key raw material, we introduce one way to produce shoyu by adding antalzyme to dissolve yeast and malt rootlets enzyme to degrade RNA. We got this on the basis of experiments. In this article, from the designed experiments, we describe the main facilities and show economics analysis in the progress of shoyu production from cerevisiae waste yeast.
出处
《食品科技》
CAS
北大核心
2007年第10期169-171,共3页
Food Science and Technology
基金
吉林省教育厅科研项目。
关键词
啤酒废酵母
麦芽根酶
酱油
经济分析
cerevisiae waste yeast
malt rootlets enzyme
shoyu
economics analysis
