啤酒废酵母在酱油生产中的应用  

The application of beer yeast in soy sauce production

作　　者：陈云[1] 

机构地区：[1]南通农业职业技术学院,江苏南通226001

出　　处：《江苏调味副食品》2005年第2期22-23,31,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：现今我国已成为仅次于美国的第2大啤酒生产国。啤酒工业的迅速发展产生了大量啤酒废酵母泥。介绍了利用酵母水解技术与传统酿造工艺相结合生产出高级营养酱油的生产过程,此过程主要是通过添加木瓜蛋白酶来达到分解啤酒酵母的目的,同时利用固态低盐酿造工艺来生产生酱油,再经过适当的调配得到符合标准的优质酱油。用此工艺生产的酱油卫生质量指标符合国家有关标准,而且营养丰富,味道鲜美,具有良好的经济效益。At present, China has become the second most famous beer brewing country, next to America. The large beer brewing industry produces lots of beer yeast. After being hydrolysated, combined with the traditional technology, the beer yeast can be reused to make super nutritional soy sauce. In this process, the papaya protease is needed to hydrolysate the beer yeast. Then by using the solid-state and low-salt fermentation technology, the super soy sauce is produced, whose hygiene index and quality index are up to the national standards. It is rich in nutrition and has a delicious taste, therefore, it has wonderful economy profit.

关 键 词：啤酒废酵母 酱油生产 应用 传统酿造工艺 卫生质量指标 木瓜蛋白酶 废酵母泥 啤酒工业 生产过程 营养酱油 水解技术 啤酒酵母 工艺生产 营养丰富 经济效益 生产国 生酱油 标准 低盐 味道 

分 类 号：TS261.9[轻工技术与工程—发酵工程] TS264.21[轻工技术与工程—食品科学与工程]