酸酶结合法蚯蚓黄豆复合蛋白酱油的研制  

Study on The Angleworm & Soybean Multi-glair Soy Sauce by The Acid-enzyme Combination Method

作　　者：黄发新[1] 黄新朋[1] 詹志辉[1] 

机构地区：[1]华南热带农业大学工学院,571737

出　　处：《中国酿造》2003年第2期26-29,共4页China Brewing

摘　　要：该研究以蚯蚓、大豆、花生粕为原料,用酸酶结合法生产复合酱油,探讨了其工艺特点和工艺参数。试验结果表明:酸、酶结合法生产的复合酱油风味好,动植物复合酱油比单一植物蛋白酱油质量高。This study introduces the production of soy sauce with the raw mate rials of angleworm, soybean and peanut sediment. The acid-enzyme combination method, and its technical characteristics & parameters are discussed in this article. This experiment shows that the multi-soy sauce produced by acid-enzyme combination method can obtain a nice flavor. The quality of the multi-soy sauce of propagation is to be testified greater than that of mono-plant glair.

关 键 词：酸酶结合法 蚯蚓 复合酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]