利用啤酒下脚料代替部分豆粕酿造酱油的研究

Study on the technology of brewing soy sauce with byproduct from brewing beer instead of soybean meal

利用啤酒生产下脚料代替部分豆粕进行了酿造酱油的生产试验。试验确定了啤酒下脚料代替豆粕的总量不宜超过45%,否则将影响酱油产率和质量,采用单一菌种制曲,确定了最佳原料配比、发酵时间,产品的质量符合国家二级酱油标准。

The feasible knowledge of the usage of byproduct from brewing beer instead of soybean meal partly in the fermentation of fresh soy sauce was discussed and experimented. The result showed that the total proportion of the byproduct instead of soybean meal in koji-making with single-strain could not exceed 45% to forbid the influence of production rate and quality of soy sauce. Under optimal fermentation condition, the product quality accorded with the National Second-state Soy Sauce Criteria. The cost reduction of soy sauce collectively fermented with soybean meal and byproduct from brewing beer was analyzed.