以玉米淀粉糖渣为原料制备米曲发酵酱油  

Fermentation of soy sauce using corn starch cake as raw material

作　　者：高东宁[1] 曹磊[1] 许赣荣[1] 

机构地区：[1]江南大学生物工程学院,无锡214122

出　　处：《生物加工过程》2011年第3期61-65,共5页Chinese Journal of Bioprocess Engineering

基　　金："十一五"国家科技支撑计划资助项目(2008BAI63B06)

摘　　要：以玉米淀粉糖渣为原料制备米曲,米曲中的中性蛋白酶活力能够达到4000 U/g(干基),糖化酶比活力可达到120 U/g左右,满足酿造酱油所需要求。用糖渣米曲发酵酱油,氨基态氮和总氮质量浓度分别能够达到7.1 g/L和11.9 g/L,还原糖质量浓度为13.2 g/L,各项理化指标均可达到国家二级酱油标准。The neutral proteinase activity of koji,prepared by corn starch cake as raw material reached 4 000 U/g（dry basis）,the glucoamylase activity reached about 120 U/g,thus meeting the demand for practical soy sauce fermention.The amino nitrogen content and total nitrogen content reached 7.1 g/L and 11.9 g/L,respectively.The gross amount of reducing sugar was 13.2 g/L.The physical and chemical characterizations reached Grade two national standard for soy sauce.

关 键 词：玉米淀粉糖渣 米曲 酱油 

分 类 号：TS202.3[轻工技术与工程—食品科学]