利用醋渣和酱渣酿造鲜味剂的研究

STUDY ON BREWING SEASONER WITH VINEGAR RESIDUE AND SOYSAUCE RESIDUE

利用醋渣和酱渣混和物代替50％～60％的麸皮，制取双菌种成曲的一级种子、二级种子和双菌种成曲．其一级种子和二级种子质量合格．双菌种成曲的酸性蛋白酶活力达到750U／g，总蛋白酶活力达到1380U／g．利用糖化混合渣制备酵母培养物，其酵母细胞数达到11．8×10^9／g．利用双菌种成曲和酵母培养物酿造鲜味剂，产品质量符合GB18186-2000标准。

The first order seed culture, the second order seed culture and the double strain finished koji were prepared by using the mixture of vinegar residue and soysauce residue in place of 50 % - 60 % bran. The quality of its first order seed culture and second order seed culture were up to standard. The acid protease activity and the total protease activity of the double strain finished koji were 750 U/g and 1 380 U/g respectively. The yeast culture was prepared with saccharified residue mixture and its yeast cell number was up to 11.8 × 10^9 cell/g. The seasoner prepared by using the double strain finished koji and the yeast culture could meet the quality criterion of GB18186- 2000.