海产动物蛋白的酶曲二步法酿造新型营养酱油  

New Soy Sauce Processing technology on Combining Proteinase Hydrolysis with Aspergillus fermentation of Fish Meal

作　　者：李卫旗[1] 杨志坚[1] 

机构地区：[1]浙江大学生命科学院,310012

出　　处：《食品科学》2001年第6期35-38,共4页Food Science

摘　　要：利用蛋白酶水解与成曲酿制相结合的方法，对以鱼粉为主要原料的底物进行充分发酵，生产口味良好、全氮与氨基氮含量高的海味营养酱油，并对相关的主要工艺条件进行了探讨。By combining the proteinase hydrolysis with aspergillus to ferment ,the culture medium mainly made of fish meal ，a kind of seafood nutritious soy sause with excellent taste and sufficient total nitrogen and amino acid nitrogen was produced.The relevant technological factors were studied.

关 键 词：酱油 海味营养酱油 生产工艺 蛋白酶水解 成曲酿制 鱼粉 

分 类 号：TS264.21[轻工技术与工程—发酵工程]