利用大米酒糟酿造酱油的工艺研究

Study on the Brewing Technology of Soy Sauce Using Rice Wine Grains

该文对用酒厂大米发酵后的酒糟代替部分豆粕为蛋白质原料,以沪酿3.042为菌种,采用低盐固态发酵方法酿造酱油的生产工艺进行了研究,并采用正交实验法确定了最佳投料比、制曲时间和发酵条件。

In this paper, the brewing technology of say sauce produced by solid-state fermentation with low-salt was studied, in which Aspergillus oryzae HuNiang 3.042 was used and the grains from rice wine factory substituted partly soybean meal as protein materials. Optimum technology conditions such as the match of raw materials,the koji-making time and fermentation parameters were obtained by orthogonal test.