利用蛹虫草培养基酿制功能型酱油

Brewing of functional soy sauce by using Cordyceps militaris

本实验研究了在酱油酿制过程中,添加一定比例的人工蛹虫草培养基残基后对所酿制的酱油品质的影响,结果表明,添加5％-10％的培养基残基所酿制的酱油在感官指标和理化指标上明显优于普通酱油。

The effect of added cultivated Cordyceps militaris medium on quality of soy sauce in processing was studied. Results indicated soy sauce with added 5%-10% medium was superior to traditional soy sauce in sensory, physical and chemical index.