摘要
本研究用黄粉为玉米蛋白质原料 ,通过“低盐固态发酵法”酿造鲜味调味液 .产品蛋白质消化率达到 92 9% ,而且产品中不含 3 氯 1 ,2 丙二醇 .产品质量超过了SB1 0 338 2 0 0 0中规定的黄粉酸水解植物蛋白调味液的质量标准 .
Using yellow powder as corn protein material by solid and low salt content fermentation,flavor seasoning was obtained.The product did not contain 3-chloro-1,2-propanediol and the protein digestibility was 92.9%.The quality of the product was better than the quality standard of SB10338-2000 about yellow powder acid hydrolyzed vegetable protein seasoning.
基金
河南省科技厅科技攻关项目 ( 0 12 40 6 0 0 30 )
关键词
酿造
鲜味调味液
黄粉
玉米蛋白
酸水解植物蛋白
配制酱油
低盐固态发酵法
yellow powder
corn protein
acid hydrolyzed vegetable protein
seasoning
flavor
3-chloro-1,2-propanediol
blended soy sauce
