脱毒菜籽饼生产酱油的品质研究

Research on the quality of soy sauce produced with detoxified rapeseed cake

用复合微生物制剂脱毒后的菜籽饼40%、黄豆的10%、小麦50%生产酱油,产品质量的各项指标均达国家标准,且生产成本大幅度下降,可以带来较大的生产效益。

The rapeseed cake, detoxified by compound microbial reagents, was used to produce soy sauce at 40% addition amount, with 10% soybeans and 50% wheat. All indexes of produced soy sauce reached national standards. The cost of production was significantly decreased. This technology will bring more benefits for production.