摘要
该研究是兼取酱油生产的酿造法和化学法之优点而制定的一种新方法。通过对该方法的酸解中和、前发酵、后发酵工序的研究试验而确定了有关的工艺条件和参数,该方法生产的半化学酱油具有味鲜、颜色好的优点,原料蛋白利用率高达90.5％以上,生产周期为15天。
This research formulates a new method by consideration the advantages of soy sauce manufacture brew method and chemical method. Through the research test about the process such as acidolysis, neutralization, earlier stage fermentation, later stage fermenta-tion, defining related technology condition and parameter. The half chemical soy sauce pos-sesses delicious flavour and nice colour. Protein of raw material utilization ratio reaches more than 90.5%. The production period is 15 days.
出处
《中国调味品》
CAS
北大核心
1994年第4期8-10,7,共4页
China Condiment
关键词
半化学酱油
酸解
中和
发酵
酱油
half chemical soy sauce , acidolysis, neutralization, fermentation
