发酵玉米皮渣制取酵母自溶液生产酱油的探讨  

Study on soy sauce production with yeast autolysis solution prepared by fermented corn bran

作　　者：庄桂[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》2007年第10期43-45,共3页China Brewing

基　　金：河南省科技厅科技攻关项目(4240100213)

摘　　要：利用玉米提取淀粉和蛋白后的副产品玉米皮渣作为糖化曲的原料,再利用糖化曲水解玉米皮渣制取糖化液,补充氮源后制备液体酵母培养基,进而利用该培养基培养液体酵母,并且利用酵母自溶技术将其制成生产酱油用的酵母自溶液。结果表明:利用酵母自溶液配制的酱油,其全氮达到1.50g/100mL,氨基酸态氮达到0.78g/100mL,同时酱油的鲜味也得到了明显提高。The corn bran, which was a by-product during corn star ch and protein extraction, was used as fermentation substrate for the preparation of saccharification koji. Then, a saccharification solution was made from corn bran by the hydrolyzation of saccharification koji. After adding nitrogen sources, the saccharification solution was qualified as medium for yeast cultivation. With yeast autolysis technology, the harvested yeast cells were autolyzed for soy sauce production. The results showed that when the soy sauce was produced with the addition of yeast autolysis solution, the total nitrogen and amino nitrogen contents reached 1.50 g/100 ml and 0.78 g/100 ml, respectively. The flesh tasty of soy sauce was also improved evidently.

关 键 词：发酵 玉米皮渣 酵母 自溶 酱油 

分 类 号：TQ926[轻工技术与工程—发酵工程] TS264.2