酱油稀醪低盐发酵工艺中酶制剂的应用初探  

Enzyme application in the process of low-salt liquid fermentation of soy sauce

作　　者：李西腾[1] 吴沿友[1] 

机构地区：[1]江苏大学农业装备工程研究院,江苏镇江212013

出　　处：《中国酿造》2005年第8期33-35,共3页China Brewing

摘　　要：应用酶制剂对传统面酱油稀醪发酵工艺进行改革。调整原料配比结构,采用淀粉酶液化和糖化酶糖化,再与沪酿3.042米曲霉进行混合发酵,经多次中型模拟试验,选择最佳工艺条件,投入批量生产,缩短了发酵周期,提高原料利用率和出品率,由1.5L酱油/kg面粉上升到2.4L酱油/kg面粉。Traditional liquid fermentation technique of soy sauce was innovated with addition of enzyme. The optimal processing technology was confirmed in pilot-scale trails with the change of raw materials, the application of amylase and saccharifying enzyme for liquefaction and saccharification, and then the mixed fermentation with Aspergillus oryzae Huniang 3.042. Large-scale industrial production showed that the production rate increased from 1.5 1/kg to 2.4 1/kg, and the product with bright fiat palm and delicious moderate taste was rich in reducing sugar.

关 键 词：酶制剂 液化 糖化 混合发酵 发酵周期 淀粉酶 

分 类 号：TS264.21[轻工技术与工程—发酵工程]