| 豆酱曲霉及产酶特性 |
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| 引用本文： | 贡汉坤,魏福华,徐大好.豆酱曲霉及产酶特性[J].农产品加工．学刊,2007(9):21-23. |
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| 作者姓名： | 贡汉坤 魏福华 徐大好 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 通过对传统豆酱生产中3种主要曲霉产酶及其所产蛋白酶的特性比较和分析,明确采用米曲霉、酱油曲霉混合曲加黑曲霉曲酿制豆酱,可提高原料利用率和产品品质。
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| 关 键 词： | 豆酱 曲霉 特性 |
| 文章编号： | 1671-9646（2007）09-0021-03 |
| 修稿时间： | 2007-06-07 |
Soybean Aspergillus Productiong Enzyme's Characteristic |
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| Gong Hankun,Wei Fuhua,Xu Dahao.Soybean Aspergillus Productiong Enzyme''''s Characteristic[J].Nongchanpin Jlagong.Xuekan,2007(9):21-23. |
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| Authors: | Gong Hankun Wei Fuhua Xu Dahao |
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| Institution: | Jiangsu Food Science College, Huaian, Jiangsu 223003, China |
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| Abstract: | This article has been done some comparisons and analyzations about three kinds of main aspergilluses' enzyme and production characteristic of protease in process of traditional soybean production.It shows clearly that if you adopt the mixed aspergilluses of rice-aspergillus and soy aspergillus with black-aspergillus to brew soybeans,can raise the utilization rate of raw materials and product qualities. |
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| Keywords: | soybean aspergillus characteristic |
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