摘要
以双孢菇及豆粕、小麦、麸皮等为原料,通过米曲霉和鲁氏酵母的混合种曲在28℃～30℃发酵40d,将原料中蛋白质降解,从而酿制出双孢菇酱油。该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。
Using mushroom, soy bean cake, wheat and wheat bran as raw materials, the Agaricus bisporus soy sauce was achieved after being fermented at 28-30% for 40 d with the inoculation of Aspergillus oryzae and Saccharomyces rouxii mixed koji, which could hydrolyze the proteins in raw materials. The A. bisporus soy sauce was tasty and full-bodied with deep red color and A. bisporus flavor. The physicochemical quality of A. bisporus soy sauce reached the first class level of national standard for brewage soy sauces. This technology directed a new way for A. bisporus utilization.
出处
《中国酿造》
CAS
北大核心
2007年第11期21-22,30,共3页
China Brewing
关键词
双孢菇
酱油
酿造
Agaricus bisporus
soy sauce
brewage
作者简介
邵伟（1966-），男，高级实验师，主要从事微生物的教学与研究工作。
