Title: Fermentation Process of Brewing Soy Sauce by Rice Protein
Abstract:Rice protein,a kind of by-product from the production of rice starch sugar,had potential advantages in the production of soy sauce.Firstly,the optimum fermentation time was 15 d by amino nitrogen as i...Rice protein,a kind of by-product from the production of rice starch sugar,had potential advantages in the production of soy sauce.Firstly,the optimum fermentation time was 15 d by amino nitrogen as indicators at the condition of rice protein and soybean in the ratio of 1∶2,fermentation temperature 40 ℃,constant temperature and no light.Secondly,optimization experiment of fermentation process was carried out when ratio of rice protein and soybean,temperature,light and varying temperatures was used as experimental factors,the optimum fermentation process was determined that mixture with 1∶2 rice protein and soybean fermented at 45 ℃,light and constant temperature,by which amino nitrogen and sense quality of soy sauce were up to National Standard.Read More
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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