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投稿时间：2018-09-07
投稿时间：2018-09-07
中文摘要: 利用腐乳生产的副产物大豆豆渣，替代部分黄豆进行黄豆酱发酵。通过监测试验组和对照组制曲过程和发酵过程，以曲料水分和中性蛋白酶活力评价制曲质量，以总酸和氨基酸态氮指标评价发酵效果，同时对最终发酵产品进行感官评价。试验结果显示：添加8%大豆豆渣，不会对黄豆酱的制曲、发酵和感官产生显著影响。
Abstract:The koji-making and fermentation process in two groups were monitored.The koji-making quality was evaluated by the moisture content and the activity of neutral protease，and the fermentation effect was evaluated by the total acid and amino acid nitrogen index.Then the final products was evaluated by sensory evaluation.The results showed that the addition of 8%soybean residue had no significant difference on kojimaking，fermentation and sensation.
keywords: soybean residue soybean paste koji making fermentation physical-chemical properties comment
文章编号：201903020 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 赵爽 | 天津市利民调料有限公司，天津300308 |
| Author Name | Affiliation |
| ZHAO Shuang | Tianjin Limin Condiment Co.，Ltd.，Tianjin 300308，China |
引用文本：
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