玉米浆生产植物蛋白调味液中试工艺的探讨  

Research on Pilot Process of Vegetable Protein Seasoning Production with Corn Steep Liquor

作　　者：刘井权[1] 刘晓兰[1] 焦岩[1] 刘娜[1] 孟祥伟[1] 

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2016年第10期70-72,共3页China Condiment

基　　金：国家星火计划(2013GA670002);黑龙江省教育厅科学技术研究项目(12531753)

摘　　要：以齐齐哈尔大学玉米研发中心QU_(3601-3)和QU_(3.873)成曲为发酵剂,对玉米浆蛋白质进行水解,探讨了生产植物蛋白调味液的工艺。该工艺采用多菌种发酵,微生物酶系全,提高了玉米浆有效成分的充分利用;杜绝了酸法生产容易产生氯丙醇等会引起肝脏癌变的不利因素;产品成本低,投资少,有较好的经济效益和社会效益,具有广泛的推广价值。The QU360-3 and QU3.873 strains deposited in Corn Research and Development Center of Qiqihar University are as starters, the proteolysis technology for vegetable protein seasoning production with corn steep liquor is studied. The multi-strains fermentation and microbial enzyme system are used, which have improved the full use of effective components of corn steep liquor. The technology has eliminated the production of chloropropanol that could cause hepatoma by acid process, the product has low cost, low investment, good economic and social benefits, and wide popularization value.

关 键 词：玉米浆 植物蛋白调味液 工艺参数 影响因素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]