酱油生产过程中添加毛花卤提高风味和原料利用率的研究
摘 要：毛花卤是腐乳前期发酵的毛胚经食盐腌制析出的卤水，因腌制过程中蛋白酶作用蛋白质分解成氨基酸，同时毛花卤中含有残留的毛霉菌丝，加上食盐的调和，使得毛花卤呈鲜味。研究通过在酱油酿造过程中添加毛花卤，在发酵过程中毛霉菌丝自溶成呈味物质，且毛花卤中自带氨基酸成分，从而提高了酱油的风味和原料利用率。
关键词：毛花卤；菌丝自溶；酱油风味；原料利用率
中图分类号 TS264 文献标识码 A 文章编号 1007-7731（2016）11-0128-03
Research on Adding Lanatoside Halide in the Process of Soy Sauce to Improve the Utilization of Raw Materials
Wang Cong et al.
（Guangdong Meiweixian Flavoring Foods Co.， Ltd.， Zhongshan 528400，China）
Abstract：Lanatoside halide is the brine of pickled by salt in the early stage of the fermented bean curd fermentation of hair embryo.Because in the process of pickled protease protein breaks down into amino acids， at the same time， lanatoside halogen containing residual mucor silk， add salt to reconcile， makes lanatoside halide freshness.In this article，adding lanatoside halide in the soy sauce brewing process，and mucor autolyzed into a flavour substances in the process of fermentation，at the same time， lanatoside halide contains amino acid composition，so as to improve the flavor of soy sauce and raw material utilization.
Key words：Lanatoside halide；Mycelium autolysis；Soy sauce flavor；Utilization of raw materials
1 引言
腐乳是以黄豆为主要原料生产的...
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