摘要
利用净化海水酿造酱油,结果表明,米曲霉能够在三角瓶和通风制曲等生产过程中正常生长,其外观、孢子数、发芽率与自来水酿造无明显差别.细菌总数在培养过程中减少23.7%,发酵过程中减少28.7%.海水酱油各项指标均符合GB18186-2000,且感官指标更佳,直接节约生产成本70元/t,出品率提高约3%,具有显著经济效益.
The paper offers a new process for production of soy sauce with purified seawater. The experiments results shows that A. oryzea （3. 042） could grow well in conical flask and aeration koyi-making with sea water. And there is no difference in the appearance, the count of spore and the ratio of sprout between using the purified seawater and the tap water supply. The total count of bacteria was reduced 23.7% in incubate, 28.7% in fermentation. All index of the soy sauce answer for GB18186-2000 （criterion of fermented soy sauce） and the sensory index is better than normal. 70 yuan per ton was saved directly in the production cost and the yield increased 3. 13%. This new process yields more economic gains.
出处
《深圳大学学报（理工版）》
EI
CAS
北大核心
2006年第2期175-178,共4页
Journal of Shenzhen University(Science and Engineering)
关键词
净化海水
酿造
酱油
米曲霉
制曲
purified seawater
brewing
soy sauce
A. oryzea
koyi-making
