利用大米糖化残渣酿造酱油的工艺研究

Study on the Technology of Fermented Soy Sauce Using Saccharified Rice Residue

对味精厂大米糖化后以残渣代替部分豆粕为蛋白质原料、以沪酿 3.0 4 2为菌种 ,采用低盐固态发酵的方法酿造酱油的工艺进行了研究 ,并应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 a technology of fermented soy sauce which produced by low-salt solid state fermentation using Aspergillus oryzae Shanghai Brewing 3.042 and saccharified rice residue coming from monosodium factory partly instead of soybean cake as protein material was carried out.Optimum technology conditions such as the match of raw materials,the time of leaven making and the other parameters of fermenting were obtained by orthogonal test.