液醋渣在酱油生产中的应用  

Application of liquid vinegar remnant in soy sauce production

作　　者：冷云伟[1] 魏君兰 

机构地区：[1]江南大学生物工程学院,江苏无锡214036 [2]万通酿造厂,江苏徐州221001

出　　处：《中国酿造》2004年第11期14-15,共2页China Brewing

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.

关 键 词：酱油生产 酶解 米渣 醋渣 总酯 发酵时间 蛋白酶活力 蛋白质原料 盐分 残留 

分 类 号：TS264.21[轻工技术与工程—发酵工程] S816[轻工技术与工程—食品科学与工程]