酱油双酿技术研究  

Study on soy sauce brewing technology with two strains

作　　者：冯霖 刘芳竹 陈韶华 

机构地区：[1]甘肃省轻工业科学研究所,甘肃兰州730000

出　　处：《中国酿造》2005年第5期51-52,54,共3页China Brewing

摘　　要：采用米曲霉3.042和黑曲霉As3.324混合制曲后在发酵过程中添加固态和液态粗蛋白酶制剂双向发酵酿制酱油,从而使成品中的氨基酸和还原糖比单一使用米曲霉制曲发酵的酱油分别增加0.28g/100mL和1.25g/100mL,且色香味也均好于单一米曲霉制曲发酵的酱油。Soy sauce was produced by two strains fermentation with Aspergillus oryzae 3.402 and Aspergillus niger 3.324 and solid and liquid state protease were added during the fermentation. This technology increased amino acid 0.28 g/100 mL and reducing sugar 1.25 g/100 mL respectively, which were higher than that produced by the single A. oryzae fermentation.

关 键 词：双酿 制曲 酶制剂 氨基酸生成率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]