添加丢糟生产酱油大曲的效果研究  

Effect of the production of soy sauce koji with the additive of Daqu distiller's grain

作　　者：陆步诗[1] 李新社[1] 曾建德[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000

出　　处：《中国酿造》2007年第5期64-65,92,共3页China Brewing

基　　金：湖南省教育厅资助科研项目(04C606)

摘　　要：通过对添加曲酒丢糟生产酱油大曲的效果研究,并对影响成曲质量和酱油品质的工艺条件(培曲时间、温度)进行了探讨。比较了改良曲与传统曲的性能优势及所产酱油的质量指标差异,确定了丢糟的最佳加入量为10%,培曲的时间24h,最适温度33℃。The effect of soy sauce koji produced with the additive of daqu distiller＇s grain was studied. The process conditions were studied, such as the cultivated time and the cultivated temperature, which will influence the soy sauce koji＇s quality. The property predominance of the improved soy sauce koji with the traditional one and the quality index of the soy sauce were compared. The results indicate that the best dosage of distiller＇s grain is 10 %, the cultivated time is 24 hours and the best cultivated temperature is 33℃.

关 键 词：丢糟 酱油大曲 培曲条件 蛋白酶活力 孢子数 

分 类 号：TQ925[轻工技术与工程—发酵工程]