摘要
利用经洗涂、 NaHCO3和自溶处理后的废酵母自溶液为原料，研究酵母自溶液添加到成品曲中发酵酿制酱油的方法。试验结果表明，最佳自溶条件为： m(酵母泥 )： m(H2O)=1:2,w(NaCL)=4％ ,起始 pH为 6.5，自溶温度为 50℃，时间为 48h.酵母自溶液中氨基氮达 5.60 mg/mL.添加酵母水解液经发酵后的成品曲头油的氨基氮含量达 8.12 mg/mL，较 CK(对照组 )提高 12％
A fermentation method for the production of soy sauce using a yeast autolysate was studied.The yeast autolysate produced by discarded brewer's yeast,first washed with water treated with NaHCO3and autolyzed,was mixed with the finished koji in the process of soy sauce.The optimal autolytic conditions were:added water m(yeast)： m(H2O)=1:2,w(NaCL)=4％ ,temperature 50℃ for 48h.The analytical results showed that ammo nitrogen reached 5.60 mg/mL－ 1and that ammo nitrogen of first solution sauce reached 8.12 mg/mL－ .It increased by 12％ compared with CK(contrast).
出处
《安徽机电学院学报》
2001年第3期39-43,共5页
Journal of Anhui Institute of Mechanical and Electrical Engineering
关键词
啤酒酵母
自溶
酱油
酿造
discarded brewer's yeast
yeast autolysate
soy sauce
