河内白曲生产中提高酸性蛋白酶活力的方法

Method to Improve Acid Protease Activity in The Production of Hanoi White Starter

结合生产实际对影响河内白曲酸性蛋白酶活力的因素进行分析和工艺改进。结果表明，以麸皮为主要原料，加入5％的豆粕，入房水分为52％-56％，培养温度32℃-37℃，控制好起温并及时排潮，可明显提高白曲的酸性蛋白酶活力。

The factors influencing the acid protease activity of Hanoi white starter were analyzed.Combined with the actual production to improve the process.The results showed,bran used as the main raw materials,joined 5% bean pulp,moisture content as 52%-56%,cuhure temperature at 32℃-37 ℃ ,good control of temperature and moisture removal in a timely manner,the acid protease activity of white starter could be increased remarkably.