食品与发酵工业2012，Vol.38Issue(7)：82-85,4.
混合制曲对酿造酱油理化特性的影响
Study of the Impact of the Mixed-koji on the Physical and Chemical Characteristics of Brewing Soy Sauce
摘要
Abstract
Compared with pure inoculation koji-making, glycos-esterifiable monascus in koji-making was applied in the manufacture of high-sah diluted soy sauce under industrial conditions and the changes of physicochemical prop- erties during the fermentation was investigated. Results showed that addition of glycos-esterifiable monascus during ko- ji-making process could improve the quality of high-salt diluted soy sauce. The contents of the total nitrogen and ami- no-acid nitrogen and reducing sugar as well as the formation rate of amino acid in the mixed-koji fermented soy sauce were increased by 12 % , 14 % , 5% and 9 % in 58 days. It could also improve red index and yellow index of high- salt diluted soy sauce, which made the color of soy sauce more bright red and translucent.关键词
糖化增香曲/混合制曲/高盐稀态酱油/理化性质Key words
glycos-esterifiable monascus/mixed-koji/high-salt diluted soy sauce/physicochemical properties分类
轻工纺织引用本文复制引用
徐欢欢,欧阳珊,尹文颖,赵谋明,崔春..混合制曲对酿造酱油理化特性的影响[J].食品与发酵工业,2012,38(7):82-85,4.基金项目
广东省-工业攻关项目 （）
粤港关键领域重点突破项目 （）
广东省科技计划 （）
