The neutral proteinase activity of koji, prepared by corn starch cake as raw material reached 4 000 U/g( dry basis),the glucoamylase activity reached about 120 U/g, thus meeting the demand for practical soy sauce fermention.The amino nitrogen content and total nitrogen content reached 7.1 g/L and 11.9 g/L, respectively.The gross amount of reducing sugar was 13.2 g/L.The physical and chemical characterizations reached Grade two national standard for soy sauce.%以玉米淀粉糖渣为原料制备米曲,米曲中的中性蛋白酶活力能够达到4 000 U/g(干基),糖化酶比活力可达到120 U/g左右,满足酿造酱油所需要求.用糖渣米曲发酵酱油,氨基态氮和总氮质量浓度分别能够达到7.1 g/L和11.9 g/L,还原糖质量浓度为13.2 g/L,各项理化指标均可达到国家二级酱油标准.
展开▼
