| 蚕蛹酿制酱油的研究 |
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| 引用本文： | 吴海龙,徐梅珍,董开发,陈卫平,张凤英. 蚕蛹酿制酱油的研究[J]. 江西农业大学学报, 2001, 23(3): 393-395 |
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| 作者姓名： | 吴海龙 徐梅珍 董开发 陈卫平 张凤英 |
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| 作者单位： | 江西农业大学食品科学系, |
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| 摘 要： | 对以蚕蛹为主料酿制酱油的蒸料方法，生产菌株的选育，制曲条件和发酵条件等工艺参数进行了研究。
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| 关 键 词： | 蚕蛹 酱油 酿造 蛋白质 |
| 文章编号： | 1000-2286(2001)03-0393-03 |
| 修稿时间： | 2001-02-22 |
A Study on Brewage of Soy Sauce with Silkworm Pupae |
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| WU Hai-rong,XU Mei-zheng,DONG Kai-faCHEN Wei-ping,ZHANG Feng-ying. A Study on Brewage of Soy Sauce with Silkworm Pupae[J]. Acta Agriculturae Universitis Jiangxiensis, 2001, 23(3): 393-395 |
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| Authors: | WU Hai-rong XU Mei-zheng DONG Kai-faCHEN Wei-ping ZHANG Feng-ying |
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| Abstract: | This paper mainly deals with the procedure of brewing soy sauce with silkworm pupae as the main material, including the methods for braising the material, choosing and raising the fungus of producer, and the conditions for starter propagation and fermentation. |
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| Keywords: | silkworm pupae soy sauce brewing protein |
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