摘要
阐述了酱油制曲用曲霉菌种的种类和制备及各种酶活力的测定结果。通过对酶活的分析和制曲工艺的优化,将米曲霉2174和2339菌种进行混合制曲,获得各种酶活力都比较均衡的种曲,并用于酱油的低盐固态发酵试验,取得了较好的效果。原料利用率和产品中的谷氨酸含量都有了很大程度的提高。
The varieties and preparation of koji strains and the test results of enzymes activities were this paper. Based on the analysis of enzymes activities and the optimization of koji-making technology, mouldstarter with balanced enzymes activities was obtained through mixed-koji of aspergillus oryzae 2174 and 2339. Thelw -sa lt solid-fermentation test for soy sauce had received preferable effect. The utilization rate of raw materials andthe content of glutamic acid had been greatly improved.
出处
《江苏调味副食品》
2017年第3期15-17,共3页
Jiangsu Condiment and Subsidiary Food
关键词
酱油制曲菌种'酶活分析
菌种混合制曲
利用率
strains of soy sauce koji-making
the analysis of enzyme activity
mixed-koji
the utilization rate
