半酶半曲法酶解酿造酱油新工艺的探讨  

Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce

作　　者：施安辉[1] 孙启法 贾鹏辉 周波[4] 

机构地区：[1]山东大学微生物技术国家重点实验室,山东济南250100 [2]山东泰安市山口酿造厂,山东泰安271038 [3]山东泰安宝来利来生物工程公司,山东泰安271000 [4]山东农业大学生命科学学院微生物学系,山东泰安271018

出　　处：《中国调味品》2003年第6期13-15,18,共4页China Condiment

摘　　要：该试验采用50%的混合料蒸煮后,直接加入新型复合酶工艺,另外50%的混合料经蒸者后制曲,最后再混匀入池酶解、发酵。该新工艺与原低盐固态工艺相比,不仅提高了酱油的产量,而且质量也有明显提高。We put new type complex enzymes into 50% admixture when it braized, the others 50% were made into leaven by ventilation. Then all of it were put into leaven pool to ferment. Comparing to low salt solid state technics,this new technics not only increases the soy yield,but also enhances its quality.

关 键 词：新型复合酶 酶解 通风制曲 发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]