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1、用巴楚蘑菇残渣为辅料酿造酱油的试验研究创新与借鉴阐邕2005年第4期总第145期?4l?用巴楚蘑菇残渣为辅料酿造酱油的试验研究侯旭杰,熊素英,张娜,杨保求,王桂芬,胡建伟(塔里木大学农业工程学院,新疆阿拉尔843300)摘要:在酱油酿造过程适当的添加部分提取多糖后的巴楚蘑菇残渣,可提高酱油风味品质.试验得出较佳原料配比为豆粕:麸皮=6:4,加水量按豆粕计100%,蘑菇渣用量8%,不宜超过总投料量的10%,否则将影响制曲及淋油.通过对成品酱油各项指标分析,均达到国家一级酱油标准.关键词:巴楚蘑菇;辅料;酿造;酱油中图分类号:TS264.2文献标识码:B文章编号:0254-5071(2005)0
2、4-0041—03StudyonbrewingsoysauceusingtheBachumushroomresidueasadjunctHOUXu-jie,XIONGSu-ying,ZHANGNa,WANGBao-qiu,WANGGui—fen,HUJian—wei(CollegeofAgriculturalEngineering,TarimUniversity,Alar843300,China)Abstracts:TheflavorandqualityofsoysaucecanbeimprovedbytheadditionofapartofBachumushroomresiduefromw
3、hichpartpolysaccharidehasbeenextractedduringthebrewingofsoySauce.TheresultshowedthattheoptimumingredientofsoybeancaketobranWas6:4:theaddedwaterWas100%basedonthesoybeancake;theaddingquantityofBachumushroomresiduewasnomorethan10%oftotalmaterialquantityandotherwiseitwouldinfluencedthekojimakingandSauc
4、eextraction.Throughanalysisofthesoysauce,thequalityofsoySaucereachedthefirstclassofthenationa用巴楚蘑菇残渣为辅料酿造酱油的试验研究创新与借鉴阐邕2005年第4期总第145期?4l?用巴楚蘑菇残渣为辅料酿造酱油的试验研究侯旭杰,熊素英,张娜,杨保求,王桂芬,胡建伟(塔里木大学农业工程学院,新疆阿拉尔843300)摘要:在酱油酿造过程适当的添加部分提取多糖后的巴楚蘑菇残渣,可提高酱油风味品质.试验得出较佳原料配比为豆粕:麸皮=6:4,加水量按豆粕计100%,蘑菇渣用量8%,不宜超过总投料量的10%,否则
5、将影响制曲及淋油.通过对成品酱油各项指标分析,均达到国家一级酱油标准.关键词:巴楚蘑菇;辅料;酿造;酱油中图分类号:TS264.2文献标识码:B文章编号:0254-5071(2005)04-0041—03StudyonbrewingsoysauceusingtheBachumushroomresidueasadjunctHOUXu-jie,XIONGSu-ying,ZHANGNa,WANGBao-qiu,WANGGui—fen,HUJian—wei(CollegeofAgriculturalEngineering,TarimUniversity,Alar843300,China)Abstra
6、cts:TheflavorandqualityofsoysaucecanbeimprovedbytheadditionofapartofBachumushroomresiduefromwhichpartpolysaccharidehasbeenextractedduringthebrewingofsoySauce.TheresultshowedthattheoptimumingredientofsoybeancaketobranWas6:4:theaddedwaterWas100%basedonthesoybeancake;theaddingquantityofBachumushroomre
7、siduewasnomorethan10%oftotalmaterialquantityandotherwiseitwouldinfluencedthekojimakingandSauceextraction.Throughanalysisofthesoysauce,thequalityofsoySaucereachedthefirstclassofthenationa用巴楚蘑菇残渣为辅料酿造酱油的试验研究创
