Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce

doi:10.7506/spkx1002-6630-201118078

Abstract

Abstract: In the present work, low-salt solid-state fermentation was carried out to produce soy sauce using corn gluten as the main material and soybean meal as the auxiliary material. The optimal process conditions for achieving maximum amino nitrogen content were determined by one-factor-at-a-time and orthogonal array design methods to be 4:2 ratio of main to auxiliary materials, 12°Bén salinity, 60% moisture content in soy sauce mash, and 50 ℃ fermentation temperature. Under the optimal conditions, the amino nitrogen content in soy sauce was 0.8375 g/100 mL and the yield of soy sauce with strong and unique flavor and excellent quality 326%.

Key words: low-salt solid-state fermentation, corn gluten meal, soy sauce

CLC Number:

TS264.2

ZHANG Yan-ling，REN Bao-guo，WANG Da-wei. Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce[J]. FOOD SCIENCE, 2011, 32(18): 348-351.

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Partial Substitution of Soybean Cake Meal by Corn Gluten Meal to Soy Sauce

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