食品科学2011，Vol.32Issue(18)：348-351,4.
玉米蛋白粉取代部分豆粕制曲酿造酱油
Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce
摘要
Abstract
In the present work,low-salt solid-state fermentation was carried out to produce soy sauce using corn gluten as the main material and soybean meal as the auxiliary material.The optimal process conditions for achieving maximum amino nitrogen content were determined by one-factor-at-a-time and orthogonal array design methods to be 4：2 ratio of main to auxiliary materials,12°Bé salinity,60% moisture content in soy sauce mash,and 50 ℃ fermentation temperature.Under the optimal conditions,the amino nitrogen content in soy sauce was 0.8375 g/100 mL and the yield of soy sauce with strong and unique flavor and excellent quality 326%.关键词
固态低盐发酵/玉米蛋白粉/酱油Key words
low-salt solid-state fermentation/corn gluten meal/soy sauce分类
轻工纺织引用本文复制引用
张雁凌,任保国,王大为..玉米蛋白粉取代部分豆粕制曲酿造酱油[J].食品科学,2011,32(18):348-351,4.基金项目
国家“863”计划项目 （）
