CAJ | 학술논문

　　以裙带菜茎、粮食副产物为原料，采用低盐固态发酵酿造裙带菜酱油。结果表明，裙带菜酱油发酵最佳条件为盐水质量浓度13%，盐水量比例（g/mL）1∶1.2，前17天发酵温度40℃，后13天发酵温度45℃。采用裙带菜茎与粮食副产物混合制曲工艺制得的裙带菜酱油符合国家标准，海鲜风味浓郁，营养丰富。
　　이군대채경、양식부산물위원료，채용저염고태발효양조군대채장유。결과표명，군대채장유발효최가조건위염수질량농도13%，염수량비례（g/mL）1∶1.2，전17천발효온도40℃，후13천발효온도45℃。채용군대채경여양식부산물혼합제곡공예제득적군대채장유부합국가표준，해선풍미농욱，영양봉부。
Using the caudex of undariza pinnatifida suringer and the grain by-products as raw materials ,the undariza pinnatifida suringer soy sauce was maden by low-salt solid-state fermentation in this paper.The results indicated that the optimum fermentation conditions of undariza pinnatifida suringer soy sauce were as follows:quality concentration of 13 % brine,brine volume (g/mL)ratio 1 ∶ 1.2,fermentation temperature of former seventeen days at 40℃, fermentation temperature of later thirteen days at 45℃. Using the caudex of undariza pinnatifida suringer and the grain by-products mix koji-making technology , the undariza pinnatifida suringer soy sauce with full-bodied seafood flavor and nutrition conforms to the national standards.