| 以玉米淀粉糖渣为原料制备米曲发酵酱油 |
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| 引用本文： | 高东宁,曹磊,许赣荣.以玉米淀粉糖渣为原料制备米曲发酵酱油[J].生物加工过程,2011,9(3):61-65. |
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| 作者姓名： | 高东宁 曹磊 许赣荣 |
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| 作者单位： | 江南大学,生物工程学院,无锡,214122 |
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| 基金项目： | "十一五"国家科技支撑计划资助项目 |
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| 摘 要： | 以玉米淀粉糖渣为原料制备米曲,米曲中的中性蛋白酶活力能够达到4000 U/g(干基),糖化酶比活力可达到120 U/g左右,满足酿造酱油所需要求。用糖渣米曲发酵酱油,氨基态氮和总氮质量浓度分别能够达到7.1 g/L和11.9 g/L,还原糖质量浓度为13.2 g/L,各项理化指标均可达到国家二级酱油标准。
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| 关 键 词： | 玉米淀粉糖渣 米曲 酱油 |
Fermentation of soy sauce using corn starch cake as raw material |
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| GAO Dongning,CAO Lei,XU Ganrong.Fermentation of soy sauce using corn starch cake as raw material[J].Chinese Journal of Bioprocess Engineering,2011,9(3):61-65. |
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| Authors: | GAO Dongning CAO Lei XU Ganrong |
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| Institution: | (School of Biotechnology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The neutral proteinase activity of koji,prepared by corn starch cake as raw material reached 4 000 U/g（dry basis）,the glucoamylase activity reached about 120 U/g,thus meeting the demand for practical soy sauce fermention.The amino nitrogen content and total nitrogen content reached 7.1 g/L and 11.9 g/L,respectively.The gross amount of reducing sugar was 13.2 g/L.The physical and chemical characterizations reached Grade two national standard for soy sauce. |
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| Keywords: | corn starch cake koji soy sauce |
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