【摘要】 以豆饼、麸皮、面粉为原料,米曲霉泸酿3.042为发酵菌种,采用固态低盐工艺,在酱油淋油时添加北冬虫夏草发酵菌丝体,酿制北冬虫夏草保健酱油,对其发酵条件、菌丝体的添加方法和添加量进行了探讨。结果表明,北冬虫夏草菌丝体的最佳添加量为20%,所得的酱油除具有传统酱油的营养和滋味醇和外,还富含北冬虫夏草的有效成分。更多还原

【Abstract】 A new kind of soy sauce was brewed by solid state technique with lower salt concentration and the addition of Cordyceps militaris mycelium during sauce extraction.During brewing,Aspergillus oryzae acted on the mixed medium mainly containing bean cake,bran and flour.The critical fermentation conditions,additional mode and quantity of mycelium were also investigated in this study.It was shown that the optimal additional quantity of mycelium was 20%.Under this condition,the novel soy sauce possessed the nutrition and taste of traditional brewed sauce as well as the efficient components of Cordyceps militaris.更多还原