当前位置: 首页 > 文章 > 酱渣多菌混合发酵提高酱油质量的研究 黑龙江八一农垦大学学报 2000,12 (3) 102-104
Position: Home > Articles > STUDY OF INCREASING QUALITY OF SOY SAUCE WITH SOY SAUCE DRAFF BY MIXED FERMENTATION Journal of Heilongjiang Bayi Agricultural University 2000,12 (3) 102-104

酱渣多菌混合发酵提高酱油质量的研究

作  者:
高玉荣;王霞;冯昌友
单  位:
三江食品公司;黑龙江八一农垦大学食品工程系
关键词:
酱渣;混合发酵;酱油质量
摘  要:
以酱渣为原料,接种黑曲霉、鲁氏酵母、耐盐性乳酸菌,混合培菌发酵一段时间以后,与酱醅混合发酵,提高了酱油的质量,并使原料利用率由原来的65%提高到80%。
译  名:
STUDY OF INCREASING QUALITY OF SOY SAUCE WITH SOY SAUCE DRAFF BY MIXED FERMENTATION
作  者:
GAO Yu-rong, WANG Xia, FENG Chang-you
关键词:
soy sauce draff;mixed fermentation;quality of soy sauce
摘  要:
Soy Sauce draff was inoculated aspergillus niger, saccharomyces roukii and halophile Lactic bacteria,then the soy sauce draff was mixed with soy sauce cake after mixed culture a period. Through experiments, the soy sauce has been increased and the rate of material utilization is increased from 65% to 80%.

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