利用燕麦和啤酒废弃生物质酿造酱油的研究  

Study on the development of healthy soy sauce using oat and residual biomass of beer

作　　者：李魁[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《中国酿造》2006年第2期37-39,共3页China Brewing

摘　　要：对以燕麦和啤酒废弃生物质替代部分豆粕为原料,利用混合菌种发酵酿造保健酱油进行了研究。经试验确定了发酵最佳工艺为:啤酒废弃生物质:豆粕:燕麦麸皮:燕麦粉=30:30:35:5,发酵期为24d,成品酱油质量符合国家二级酱油标准。全氮利用率达69.91%,酱油的-β葡聚糖含量129mg/100mL,成品酱油吨成本比全豆粕酱油降低210元。The healthy soy sauce was produced with mixed strain fermentation through using oat and residual biomass of beer substituent for soybean powder. The optimal fermentation conditions were： residual biomass of beer： soybean powder： oat bran： oat powder = 30：30.35：5, and the optimal fermentation period was 24 d. The quality of soy sauce met the national standard for soy sauce of secondary level. The utilization rate of total nitrogenwas6991%,the β-glucanase was 129 mg/100 ml, The cost of soy sauce obtained per ton was 210 Yuan lower than that of the soy sauce with whole soybean powder.

关 键 词：燕麦 啤酒废弃生物质 保健酱油 混合菌发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]