将淀粉酶液化工艺应用于酱油酿造工艺的研究  

Application of Amylase Liquefaction Technology in Soy Sauce Brewing

作　　者：林祖申 

机构地区：[1]上海市梅陇凌云新村上海200237

出　　处：《中国酿造》2004年第1期17-18,21,共3页China Brewing

摘　　要：该文叙述了淀粉质原料在酿造酱油生产中的重要性,介绍了液化工艺的理论依据、工艺流程、新旧工艺比较、操作要点及主要设备。结果表明,采用淀粉酶液化工艺后,淀粉质原料不参与制曲,可节约这部分原料的40%,节约下来的原料可制成变性淀粉,提高酱油的无盐固形物含量,增加酱油的粘稠度。The article introduce the importance of the starch raw material in brewing soy sauce, the theory principle, the flow diagram of process, the key operation steps, and the main equipments of liquefaction technique, as well as the comparison of former and latter methods. The result shows that taking the liquefaction technique under the condition that the starch raw material is out of the process of making koji can save 40% of starch raw material and the overplus can be used to produce the modified starch. The advantage of this method is to increase the solid content without salt and to enhance the cohesiveness of soy sauce.

关 键 词：淀粉质原料 液化 糖化 

分 类 号：TS201.2[轻工技术与工程—食品科学]