[1]殷松安,郑宗坤,韦少慧.利用净化海水酿造酱油[J].深圳大学学报理工版,2006,23(2):175-178.
 YIN Song-an,ZHENG Zong-kun,and WEI Shao-hui.Brewing soy sauce with purified seawater[J].Journal of Shenzhen University Science and Engineering,2006,23(2):175-178.
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利用净化海水酿造酱油()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第23卷
期数:
2006年2期
页码:
175-178
栏目:
土木建筑工程
出版日期:
2006-04-30

文章信息/Info

Title:
Brewing soy sauce with purified seawater
文章编号:
1000-2618(2006)02-0175-04
作者:
殷松安1;郑宗坤2;韦少慧2
1)岱山华狮酿造有限公司,浙江省舟山市316100
2)深圳大学理学院; 深圳518060
Author(s):
YIN Song-an1 ZHENG Zong-kun2 and WEI Shao-hui2
1)Daishan Huashi Brewing Co Ltd, Zhoushan Zhejiang 316100, P. R. China
2)Science College Shenzhen University, Shenzhen 518060, P. R. China
关键词:
净化海水 酿造 酱油 米曲霉 制曲
Keywords:
purified seawater brewing soy sauce A. oryzea koyi-making
分类号:
TS 264.2
文献标志码:
A
摘要:
利用净化海水酿造酱油,结果表明,米曲霉能够在三角瓶和通风制曲等生产过程中正常生长,其外观、孢子数、发芽率与自来水酿造无明显差别.细菌总数在培养过程中减少23.7%,发酵过程中减少28.7%.海水酱油各项指标均符合GB18186-2000,且感官指标更佳,直接节约生产成本70/t,出品率提高约3%,具有显著经济效益.
Abstract:
The paper offers a new process for production of soy sauce with purified seawater. The experiments results shows that A. oryzea (3.042) could grow well in conical flask and aeration koyi-making with sea water. And there is no difference in the appearance, the count of spore and the ratio of sprout between using the purified seawater and the tap water supply. The total count of bacteria was reduced 23.7% in incubate, 28.7% in fermentation. All index of the soy sauce answer for GB18186-2000 (criterion of fermented soy sauce) and the sensory index is better than normal. 70 yuan per ton was saved directly in the production cost and the yield increased 3.13%. This new process yields more economic gains.
更新日期/Last Update: 2015-06-26