鸡深层发酵制作营养酱油的研究  

A Study on the Processing of Nutritional Sauce through Deep Fermentation of Termitomyces fuliginosus Heim

作　　者：陈楚鋆 郑宝东[2] 

机构地区：[1]福建农业大学土地与环境学系,福州350002 [2]福建农业大学食品科技研究所,福州350002

出　　处：《食用菌学报》1996年第4期57-60,共4页Acta Edulis Fungi

基　　金：福建省科委科技攻关项目

摘　　要：鸡(土从)连续发酵生产营养酱油,其最适接种量为20％,发酵时间7d;果胶酶和纤维素酶混合处理发酵液,可显著提高氨基态N和总N含量,氨基酸生成率达62.8％。The continuous zymotechnique of Termitomyces fuliginosus was used in the processing of nutritional sauce. The result showed that the most suitable inoculation rate was 20 % while the most suitable fermentation time was 7d. Through treating the fermented syrup with mixed pectase and cellulase, the content of the amino nitrogen and the total nitrogen of the syrup was increased significantly with an amino acid production rate of 62.8%.

关 键 词：鸡ZONG 深层发酵 营养酱油 氨基酸生成率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]