动植物蛋白复合风味酱的研制  

Development of compound flavor sauce made from animal or plant protein

作　　者：黄发新[1] 庞李明[1] 高大海[1] 

机构地区：[1]华南热带农业大学工学院,广东湛江571737

出　　处：《中国酿造》2005年第1期45-47,共3页China Brewing

摘　　要：以大豆、文蛤和面粉为原料,与富含蛋白酶和淀粉酶的米曲霉共同制曲发酵,酿制天然动植物蛋白风味的复合调味酱。进行了原料配比试验及调香试验,得出最佳的配料比为大豆:文蛤=200:60,原酱35g,蒜蓉辣酱10g,香辛液2g。The compound flavor sauce, which had the natural protein flavor of animals or plants, were made from soybean, clam and flour, by way of combined koji-making and fermentation with Aspergillus oryzae rich in proteinase and amylase. According to the ingredient ratio test and the flavor-adjusting test, the optimum ingredient ratios were:soybean to clam was 200 to 60, 35 g of original sauce, 10 g of chili sauce with garlic, and 2 g of spice extract.

关 键 词：文蛤 酱曲 固态无盐发酵 复合调味酱 

分 类 号：TS264-9[轻工技术与工程—发酵工程]