| 摘要 |
PURPOSE:To obtain in high efficiency a stabilized natural beverage containing citric acid with soybean-curd refuse utilized by adding honey and spices to a stock solution prepared by malting soybean-curd refuse using a specific strain obtained from Aspergillus for brewing use to degrade the proteins and saccharides contained. CONSTITUTION:Firstly, a strain capable of producing citric acid at an amount of >=10 ml in terms of titration acidity is obtained by screening Aspergillus for brewing use. Thence, soybean-curd refuse is dried and malted using said strain to effect degradation of the proteins and saccharides contained, thus obtaining a fibrous matter-rich stock solution. The objective natural beverage can be obtained by adding honey and spices to this stock solution. For the malting method, it is suggested that said strain is steamed and inoculated on soybean-curd refuse or wheat-mixed soybean-curd refuse to produce soybean-curd refuse malt, and the citric acid contained in the refuse is determined and citric acid-rich malt is selected. Said strain to be used is e.g. Aspergillus niger, Aspergillus awamorii, variant therefrom. |
