利用黑胚小麦酿造双成曲鲜味剂的研究  

Study on brewinging delicious seasoner of complex finished koji making from black embroy wheat

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》2009年第1期78-81,共4页China Condiment

摘　　要：在研究黑胚小麦营养价值的基础上，利用黑胚小麦为原料制备啤酒酵母1^#成曲，利用黑胚小麦和豆粕为原料制备2^#成曲，再利用二种成曲配制成的双成曲制取酱醅，进而采用低盐固态发酵工艺把酱醅酿造成双成曲鲜味剂。结果表明：黑胚小麦的蛋白质含量比健康小麦下降0.2％-1.0%，淀粉含量比健康小麦下降1.0%-2.2％。双成曲鲜味剂产品的全氮（以氮计）达到2.20g·（dL）^-1，氨基酸态氮（以氮计）达到1.15g·（dL）^-1。After researching the nutritional value of black embryo wheat, Saccharomyces cirevisice 1^# finished koj was made with black embryo wheat ,and 2^# finished koji was made with black em- bryo wheat and soysauce meal , then preparing mash with double finished koji making from 2 kinds of finished kojis and brewing delicious seasoner through the low salt and solid state fermenting technology. The results showed, compared with healthy wheat ,the protein content and starch content of black embryo wheat decreased 0.2%-1.0% and 1.0%-2.2% respectively , and the total nitrogen and amino acid nitrogen of the product reached 2.20g·（100mL）^-1 and 1.15g ·（100 mL）^-1 respectively.

关 键 词：黑胚小麦 啤酒酵母 双成曲 鲜味剂 

分 类 号：TS264.9[轻工技术与工程—发酵工程]