玉米浆在酱油种曲中的应用  

Application of Corn Steep Liquor in Soy Sauce Koji

作　　者：祖彬[1] 王晓燕 刘井权[2] 郑喜群[2] 焦岩[2] ZU Bin;WANG Xiao-yan;LIU Jing-quan;ZHENG Xi-qun;JIAO Yan(College of Light Industry and Textile, Qiqihar University, Qiqihar 161000, China;College of Food and Biological Engineering, Qiqihar University, Qiqihar 161000, China)

机构地区：[1]齐齐哈尔大学轻工与纺织学院,黑龙江齐齐哈尔161000 [2]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161000

出　　处：《中国调味品》2019年第7期95-96,103,共3页China Condiment

基　　金：黑龙江省教育厅科学技术研究项目(LTSW201703)

摘　　要：玉米原浆是玉米浸泡水的浓缩液,含有大量的小分子蛋白质水解物,氨基酸态氮含量达到1.0g/dL。在酱油种曲培养过程中,添加处理后的玉米浆能促使米曲霉快速吸收氮源,提高了微生物的繁殖速度,增加了酱油种曲的孢子数。文章重点介绍了玉米浆的前期处理方法,以及在酱油种曲中应用时的注意事项。Corn steep liquor is the concentrated solution of corn soaking water, which contains a large number of small molecular protein hydrolysates, and the content of amino acid nitrogen reaches 1.0 g/dL. In the process of soy sauce koji cultivation, the addition of treated corn steep liquor can promote Aspergillus oryzae to absorb nitrogen source quickly, improve the speed of microbial reproduction, and increase the number of spores in soy sauce koji. This paper mainly introduces the pre-treatment methods of corn steep liquor and the matters needing attention in the application of soy sauce koji.

关 键 词：玉米浆处理 酱油种曲 操作要点 

分 类 号：TS264.21[轻工技术与工程—发酵工程]