利用双菌种制曲提高原料蛋白质利用率的探讨  

Discussion on increasing utilization rate of protein in soy sauce production using two stains as starter

作　　者：王素珍[1] 

机构地区：[1]石家庄珍极酿造集团技术中心,河北石家庄050051

出　　处：《中国酿造》2005年第7期35-37,共3页China Brewing

摘　　要：试验以豆粕:麸皮=6:4,利用沪酿3.042米曲霉和As3.350黑曲霉分别制曲,以两者成曲比例5:1混合发酵,原料蛋白质利用率同单独使用沪酿3.042米曲霉相比提高了12%,成品酱油色淡味鲜,适合凉拌菜肴使用。Starter was propagated using Aspergillus oryzae Huniang 3.042 and Aspergulus niger As3.350, which proportion was 5:1 in koji, with the raw materials′ proportion of soybean meal to bran = 6:4. The utilization rate of protein increased 12% in comparison with singly strain fermentation of A. oryzae Huniang 3.042. And the end-product of soy sauce with light color and good taste was fit for cold dishes.

关 键 词：双菌种制曲 混合发酵 蛋白质利用率 酱油 

分 类 号：TS264.1[轻工技术与工程—发酵工程]