北方低温季节生产传统发酵酱油的探讨  

Discussion on several matters about production of traditional soy sauce during cool season in the north of China

作　　者：马学曾 

机构地区：[1]甘肃兰州小二黑食品公司,甘肃兰州730070

出　　处：《中国酿造》2005年第9期40-42,共3页China Brewing

摘　　要：回顾了传统酱油生产工艺近50年的发展概况,论述了我国传统风味酱油的工艺特点和风味特点。围绕冬季保温和阳光晒醪,提出了我国北方低温季节生产传统风味酱油需要解决的问题,同时概算了解决这些问题所需要的投资。This paper reviewed the development of traditional soy sauce during the latest 50 years, and discussed its technical and flavor characteristics. Focusing on warm keeping and mash making under sun in winter, this paper put forward several problems in the production of traditional flavor soy sauce during cool seasons in the north, and roughly estimated the investment neeed to resolve these problems.

关 键 词：酱油 低温季节 传统发酵 保温 晒醪 

分 类 号：TS264.2[轻工技术与工程—发酵工程]