摘要
以玉米淀粉糖渣为原料制备米曲,米曲中的中性蛋白酶活力能够达到4000 U/g(干基),糖化酶比活力可达到120 U/g左右,满足酿造酱油所需要求。用糖渣米曲发酵酱油,氨基态氮和总氮质量浓度分别能够达到7.1 g/L和11.9 g/L,还原糖质量浓度为13.2 g/L,各项理化指标均可达到国家二级酱油标准。
The neutral proteinase activity of koji,prepared by corn starch cake as raw material reached 4 000 U/g（dry basis）,the glucoamylase activity reached about 120 U/g,thus meeting the demand for practical soy sauce fermention.The amino nitrogen content and total nitrogen content reached 7.1 g/L and 11.9 g/L,respectively.The gross amount of reducing sugar was 13.2 g/L.The physical and chemical characterizations reached Grade two national standard for soy sauce.
出处
《生物加工过程》
CAS
CSCD
2011年第3期61-65,共5页
Chinese Journal of Bioprocess Engineering
基金
"十一五"国家科技支撑计划资助项目(2008BAI63B06)
