摘要
本文讨论了黄浆粉替代豆粕酿造酱油的可行性。采用黄浆粉：豆粕：麸皮＝３∶３∶４的原料配比，利用通风制曲和固态低盐发酵工艺较为理想，生产出的成品酱油符合ＺＢＸ６６０１３－８７标准，风味可与豆粕酱油毗美。
The possibility of brewage of the soy sauce using corn protein flour for soybean cake is discussed in the paper.lt is an ideal byusing the raw material scale of corn protein flour: soybean: bran =3: 3: 4 and the technology of koji making by ventilating and solid state low-salt fermentation, The target of the finished product soy z sauce conforms to ZBX6601387 standard and the favour canbe compared with that of soybean cake soy canoe.
出处
《四川轻化工学院学报》
1994年第3期66-69,共4页
Journal of Sichuan Institute of Light Industry and Chemical Technology
关键词
黄浆粉
酿造
普油
工艺
corn pretein flour
soy sauce
brewage
