糖化增香曲及其在发酵酱油中的应用  

Glycos-esterifiable koji and its application in brewed soy sauce

作　　者：王素珍[1] 安国庆 

机构地区：[1]石家庄珍极酿造集团有限责任公司,河北石家庄051530 [2]武汉佳成生物制品有限公司,湖北武汉430063

出　　处：《中国酿造》2008年第7期72-74,共3页China Brewing

摘　　要：研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。通过糖化增香曲的作用使酱油颜色更加鲜亮、有光泽,并增加了酱油的香气。The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated. The optimal adding content of glycos-esterifiable koji was determined. Du to the function of glycos-esterifiable koji, the color, the luster, and the flavors of soy sauce were greatly improved.

关 键 词：糖化增香曲 低盐浇林 酱油 

分 类 号：TQ925.7[轻工技术与工程—发酵工程] TS264.2