摘要
该文阐述了固态发酵工艺的特征低盐固态发酵工艺的延革以及在低盐固态发酵工艺基础上创新的先固后稀多菌种淋浇发酵原池浸出法工艺的特点及其优势从而论证了该工艺将在我国优质酱油生产中发挥重要的作用
The paper stated the character and innovation of process of low-salt solid fermentation, and the characteris- tics and advantage of the process, method of extractive with first solid and later liquid showering some strains in brewing pool, and then demonstrated the important role of the process in the national industry of high- quality soy sauce.
出处
《中国酿造》
CAS
北大核心
2002年第C00期1-2,6,共3页
China Brewing
关键词
酱油
低盐固态发酵
多菌种浇淋发酵
新工艺
soy sauce
low-salt solid fermentation
showering fermentation with multi-strains
