[1]祖彬.玉米浆在酱油种曲中的应用[J].中国调味品,2019,(07):95-96.
　The application of corn steep liquor in seed koji of soy sauce[J].CHINA CONDIMENT,2019,(07):95-96.
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玉米浆在酱油种曲中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
95-96
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
The application of corn steep liquor in seed koji of soy sauce
作者:
祖彬
文献标志码:
A
摘要:
玉米原浆是玉米浸泡水的浓缩液，含有大量的小分子蛋白质水解物，氨基酸态氮含量达到1.0g/100ml。在酱油种曲培养过程中，添加处理后的玉米浆能促使米曲霉快速吸收氮源，提高了微生物的繁殖速度，增加了酱油种曲的孢子数。本文重点介绍了玉米浆的前期处理的方法，在酱油种曲中应用时注意事项。
Abstract:
Corn pulp steep liquor is the concentrate of corn soaking water which contains protein hydrolysates with small molecular weight and amino acid nitrogen at the concentration of 1.0 g/100 mL. In the cultivation process of seed koji of soy sauce, addition of pre-treated corn steep liquor could facilitate the utilization of nitrogen by Aspergillus oryzae, increase the rate of microbial reproduction, and increase the spore number of koji. This paper introduced the pre-treated method of corn steep liquor and discussed its application in seed koji of soy sauce
更新日期/Last Update: 2020-06-22