酱油成曲在食醋酿造中的应用研究  

Application of mature koji for soy sauce in vinegar brewing

作　　者：李宏梁[1] 丁慧[1] 马雅鸽[2] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]云南中医学院中药学院,云南昆明650200

出　　处：《食品工业科技》2010年第7期175-176,179,共3页Science and Technology of Food Industry

摘　　要：将酱油成曲应用在食醋酿造中,对酒精发酵、醋酸发酵前后的主要指标进行检测,研究酱油成曲对于食醋酿造的影响。实验结果表明:酱油成曲对酒精发酵和醋酸发酵都有不同程度的促进作用。Mature koji for soy sauce was used in vingar brewing. The effect of mature koji for soy sauce on vingar brewing was investigated by determining the major indicators before and after alcohol fermentation and acetic fermentation. Alcohol fermentation and acetic fermentation were found to be improved by mature koji for soy sauce in various degree.

关 键 词：酱油成曲 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]