麸皮生料制醋曲  

Vinegar koji production with wheat bran

作　　者：赵德安 

机构地区：[1]新疆库尔勒孔雀食品厂,新疆库尔勒841023

出　　处：《江苏调味副食品》2005年第2期19-21,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：传统醋曲微生物多、酶系广,代谢产物丰富,产品质量好,但出醋率低。纯种麸曲糖化力强,出醋率高,成品质量不如传统曲醋,提出麸皮生料接入多种优良菌株制曲,保存了麸皮中丰富的酶系,发挥优良菌株群体协同作用,提高成曲生化性能,产生较多的代谢产物,增加营养和风味成分。With much microorganism and a wide enzyme system, the traditional vinegar koji is rich in metabolite and has a good quality, but its vinegar productivity is rather low. Wheat bran koji has an excellent saccharification and a high vinegar productivity, but its quality is not so good as that of the traditional vinegar. If the wheat bran is mixed with good germ strain, not only can the good enzyme system be kept, but also the good cooperation of the germ strain can be used. Therefore, the koji productivity can be improved and more metabolite can be produced. The vinegar will be more nutritional and more delicious.

关 键 词：麸皮 醋曲 料制 代谢产物 优良菌株 产品质量 成品质量 协同作用 生化性能 风味成分 出醋率 微生物 糖化力 传统 酶系 丰富 麸曲 制曲 成曲 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] S823.91[轻工技术与工程—食品科学与工程]