摘要
该研究以蚯蚓、大豆、花生粕为原料,用酸酶结合法生产复合酱油,探讨了其工艺特点和工艺参数。试验结果表明:酸、酶结合法生产的复合酱油风味好,动植物复合酱油比单一植物蛋白酱油质量高。
This study introduces the production of soy sauce with the raw mate rials of angleworm, soybean and peanut sediment. The acid-enzyme combination method, and its technical characteristics & parameters are discussed in this article. This experiment shows that the multi-soy sauce produced by acid-enzyme combination method can obtain a nice flavor. The quality of the multi-soy sauce of propagation is to be testified greater than that of mono-plant glair.
出处
《中国酿造》
CAS
北大核心
2003年第2期26-29,共4页
China Brewing
关键词
酸酶结合法
蚯蚓
复合酱油
acid-enzyme binding-method
angleworm
multi-soy sauce