脱毒菜籽饼生产酱油的品质研究  

Research on the quality of soy sauce produced with detoxified rapeseed cake

作　　者：张宗舟[1] 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001

出　　处：《中国酿造》2008年第6期74-75,共2页China Brewing

摘　　要：用复合微生物制剂脱毒后的菜籽饼40%、黄豆的10%、小麦50%生产酱油,产品质量的各项指标均达国家标准,且生产成本大幅度下降,可以带来较大的生产效益。The rapeseed cake, detoxified by compound microbial reagents, was used to produce soy sauce at 40% addition amount, with 10% soybeans and 50% wheat. All indexes of produced soy sauce reached national standards. The cost of production was significantly decreased. This technology will bring more benefits for production.

关 键 词：菜籽饼 脱毒 酱油 质量 

分 类 号：TS264.2[轻工技术与工程—发酵工程]