摘要
实验以蛹虫草菌培养基、豆粕、麸皮为主要原料生产酱油,在对制曲、制醅、发酵淋油等工艺研究的基础上,通过大量实验确定了食用菌保健酱油制作的最佳工艺,生产出了一种富含蛹虫草菌保健成分并有浓厚蛹虫草菌香味的保健酱油。实验得出最佳配料比为:豆粕50g,麸皮20g,面粉10g,水80mL,蛹虫草菌培养基30g。
The experiment using cordyceps militaris culture medium, bean cake and bran as the main raw material to produce soy sauce, on the basis of the the system tune, the system unfiltered wine, the fermentation drench the oil processes research, determined the best crafts for producing cordyceps militaris health soy sauce through a large number of experiments, and produced health soy sauce which has a rich cordyceps militaris health ingredients and strong cordyceps militaris fragrance. Experimental results show the best allocation for the programme： bean cake 50 grams, bran 20 grams and flour 10 grams, 80mL of water, 30 grams of cordyceps militaris culture medium.
出处
《中国调味品》
CAS
北大核心
2007年第3期34-37,46,共5页
China Condiment
关键词
蛹虫草菌培养基
保健酱油
米曲霉
cordyceps militaris culture medium
health soy sauce
rice aspergillus
