用巴楚蘑菇残渣为辅料酿造酱油的试验研究

Study on brewing soy sauce using the Bachu mushroom residue as adjunct

在酱油酿造过程适当的添加部分提取多糖后的巴楚蘑菇残渣,可提高酱油风味品质。试验得出较佳原料配比为豆粕∶麸皮=6∶4,加水量按豆粕计100%,蘑菇渣用量8%,不宜超过总投料量的10%,否则将影响制曲及淋油。通过对成品酱油各项指标分析,均达到国家一级酱油标准。

The flavor and quality of soy sauce can be improved by the addition of a part of Bachu mushroom residue from which part polysaccharide has been extracted during the brewing of soy sauce. The result showed that the optimum ingredient of soybean cake to bran was 6 : 4; the added water was 100% based on the soybean cake; the adding quantity of Bachu mushroom residue was no more than 10% of total material quantity and otherwise it would influenced the koji making and sauce extraction. Through analysis of the soy sauce,the quality of soy sauce reached the first class of the national standard.