利用统糠和发酵残渣制备复合成曲酿造酱油的研究  

Study on making complex finished koji with rice bran and fermentation residue to brew soysauce

作　　者：庄桂[1] 

机构地区：[1]河南工业大学生物工程学院,郑州450052

出　　处：《中国调味品》2007年第12期33-36,共4页China Condiment

基　　金：河南省科技厅科技攻关项目(424010013)

摘　　要：利用统糠做原料制备耐盐酵母成曲,利用酱油渣和醋渣制备2#成曲,再把二种成曲混合成复合成曲后制备酱醅,采用低盐固态发酵工艺发酵这种酱醅酿造复合成曲酱油。结果表明:产品的全氮和氨基酸态氮符和GB18186-2000的一级酱油标准。Making tolerant salt yeast,finished koj with rice bran , and Making 2 ^# finished koji with soysauce residue and vinegar residue,then preparing mash with 2 kinds of finished koji and brewing soysauce with the mash through the low-salt and solid-state fermenting technology. The results showed： that total nitrogen and amino acid nitrogen of the product accord with GB18186-2000 standard of the first class soysauce.

关 键 词：统糠 发酵残渣 耐盐酵母 复合成曲 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]