[1]陶文欣,许赣荣.固稀发酵及多菌种混合发酵法生产酱油技术的研究[D].无锡:江南大学,2001:8-20.(Tao W X.A study on soy sauce production technology characterized by solid state and semi-solid fermentation and muti-microorganism fermentation[D].Wuxi:Southern Yangtze University,2001:8-20.) [2]董胜利,徐开生.酿造调味品生产技术[M].北京:北京化学工业出版社,2003:65-78.(Dong S,Xu K S.Technology of fermented seasoning products[M].Beijing:Chemical Industry Press,2003:65-78.)
[3]周瑞宝,周兵.脱脂豆粕的加工和利用[J].中国油脂,2001(26):75-78.(Zhou R B,Zhou B.Utilization and production of defatted soy flakes [J].Chinese Oil,2001:75-78.)
[4]Dakwa S,Sakyi-Dawson E,Diako C,et al.Effect of boiling and roasting on the fermentation of soybeans into soy dawadawa[J].International Journal of Food Microbiology,2005:69-82.
[5]Motoi H,Watana Y,Kishi K,et al.The studies on the soy sauce fermentation by reducing koji amounts,using co-extruded wheat and soybean flour[J].Journal of Japan Soy Sauce Research Institute,1982(8):254-259.
[6]Cheng C C,Meei Y L.Biochemical changes in soy sauce prepared with extruded and traditional raw materials[J].Food Research International,1998(31):487-492.
[7] Kyoko K,Hideyuki S.Improving the umami taste of soy sauce by the addition of bacterial γ-glutamytranspeptidase as a glutaminase to the fermentation mixture[J].Enzyme and Microbial Technology,2007(41):80-84.
[8] Mercier C,Feillet P.Modification of carbohydrate components by extrusion cooking of cereal products[J].Cereal Chemistry,1975(52):283-297.
[9]林祖申,陈髌声.酱油及酱类的酿造[M].北京: 北京化学工业出版社,2000:58-85.(Lin Z S,Chen B S.Soy sauce and sauce fermentation[M].Beijing:Beijing Chemistry Press,2000:58-85)
[10]酿造酱油[S].国家质量技术监督局,GB18186-2000.( Fermented soy sauce[S].National Bureau of Quality and Technical Supervision,GB18186-2000.)
[11]酱油制曲过程质量指标[S].国家质量技术监督局,SB/T10311—1999.(Soy sauce quality factors in Koji[S].SB/T10311—1999.)
[12]福崎幸藏.宋刚译.小型酱油厂实用技术[M].北京:北京轻工业出版社,1990:24-56.(Fu Q X.Song G,Trans.Operative technologies of soy sauce in small-scale factories[M].Beijing:Light Industry Press,1990:24-56.)
[13]Ling M Y,Chou C C.Growth and enzyme production by Aspergillus oryzae in various extruded fermentation substrate as a function of extrusion variables[J].Journal of Chinese Agricultural Chemistry Society,1995(33):521-523.
[14] Ling M Y,Chou C C.Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials[J].Journal of Food Science Technology,1996(31):511-517.
[15]Chou C C,Hwan C H.Effect of ethanol on the hydrolysis of protein and lipid during the aging of Chinese fermented soy bean curd-sufu[J].Journal of Food Science Agriculture,1994(6):393-398.
[16] Nan W S,Mei L W,Kam F K,et al.Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji[J].Journal of food chemistry,2005(53):1521-1525.
[17] Hwang G R ,Chou C C.Physical and chemical changes during the aging of tou-pan-chiang mash[J].Journal of Chinese Food Science,1987(43):469-475.
[18]江洁,吴耕红,王广霞.高温挤压在豆酱生产中的应用[J].中国酿造,2007(8):45-48.(Jiang J,Wu G.H,Wang G.X.Application of extrusion and swelling technique on soybean paste production[J].China Brewing,2007(8):45-48.)