玉米浆生产植物蛋白调味液质量影响因素探讨  

Discussion on Influential Factors for the Quality of Vegetable Protein Seasoning Liquor Produced by Corn Steep Liquor

作　　者：刘井权[1] 郑喜群[1] 刘晓兰[1] 焦岩[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11期145-147,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：玉米浆是玉米加工企业的副产品,采用微生物发酵法生产的玉米浆植物蛋白调味液具有营养丰富、价格低、无毒等特点,是提高玉米深加工企业经济效益的有效途径。文章分析了影响玉米浆生产植物蛋白调味液质量的因素,提出了提高成品质量的解决方法。Corn steep liquor is the by-product of corn processing enterprises,the vegetable protein seasoning liquor produced by microbiological fermentation method has abundant nutrition,low price and is innocuous,which can improve the economic benefit of corn processing enterprises.The factors affecting the quality of vegetable protein seasoning liquor produced by corn steep liquor are analyzed and the measures for improving the quality of products are put forward.

关 键 词：玉米浆 植物蛋白调味液 原料处理 微生物 发酵工艺 

分 类 号：TS201.21[轻工技术与工程—食品科学]