釀造醬渣開發(fā)利用的研究進展-展示頁
2024-08-29 11:14本頁面
【正文】 C,etaLInactivationofSac.charomycescerevisiaesuspendedinorangejuiceusinghighintensitypulsedelectricfields[J].JFoodProt,2004,67(11):.【21】FINEF,.bialdecontaminationoffoodpowders[J].JFoodProt,2004,7(4):.【22】FITZGERALDDJ,STRATFORDM,GASSONMJ,eta1.Thepotentialapplicationofvanillininpreventingyeastspoilageofsoftdrinksandfruitjuices【J】.JFoodProt,2004,67(2):【23】SANCHOT,.REIRAM,:anewconceptap.pliedtothedetectionofpotentialspoilageyeastspeciesassoci.atedwithfruitpulpsandconcentrates【J】.FoodMicrob,2000,l7(6):6l3624.【24】RAMANOP,GRANCHIL,CARUSOM,.cificratiosof2,3butanediolandacetoinisomersasatooltoevaluatewineyeastperformance[J】.hltJFoodMicrobiol,2003,86():.【25】TRAVAIZIL,PAFFETTIA,responsetophysiologicalfermentationstressesinawild—type,2003,370:3546.2∞?6?1釀造醬渣值得開發(fā)隨著制備醬油的原料品種,生產(chǎn)工藝不同,醬渣的,高品質,目前,許多醬油,尤其是高檔醬油多以大豆為蛋白質原料,醬渣中的油脂含量為20%~28%(干基),(下同),接近油菜籽的含油量。副產(chǎn)物中圖分類號::A文章編號:20540571(2007)02—0005—04ResearchdevelopmentontheutilizationofmashcakefromsoysauceproductionYANJie(DepartmentofChemistryandChemicalEngineering,ZhongkaiInstituteofAgriculturalTechnology,Guangzbou510225,China)Abstract:.1ization,suchasnodifferentiationofmaterials,shortofutilizationmethod,theextractionofoil,dietary
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