摘要
该文介绍了高盐稀态发酵法生产酱油的速酿工艺,包括原料、工艺流程、操作要点等,采用4种方案进行发酵工艺条件的研究,得到的产品在风味上无明显差别,氨基酸态氮生成率60%以上,全氮利用率78%以上。综合发酵周期、酱醪理化指标及感官指标等综合评价,20d速酿,降温后熟发酵工艺生产的酱油较为理想。
This paper introduce the instant brewing technique of soy sauce by liquid-state fermentation with high-salt, which deals with materials, flow diagram of process, key operation steps. It researched the fermentation technique conditions adopting four programs respectively. There was no obvious difference in product flavor comparing with former product. The production rate of amino acid nitrogen was more than 60% and the utilization rate of omni-nitrogen was more than 78%. Evaluation comprehensively from fermentation period, physical-chemic index of soy mash and sensory evaluation, the optimum producing soy sauce technology is instant brewing for 20 d, decrease of temperature, and then maturation.
出处
《中国酿造》
CAS
北大核心
2004年第1期19-21,共3页
China Brewing
关键词
高盐稀态发酵
酱油
速酿
liquid-state fermentation with high-salt
soy sauce
instant brewing
