韩国高盐稀态发酵酱油速酿工艺的探讨  

Discussion on rapid brewing technique of Korean soy sauce by high-salt liquid-state fermentation

作　　者：何胜华[1] 马莺[1] 李海梅[1] 

机构地区：[1]哈尔滨工业大学食品科学与遗传研究院,黑龙江哈尔滨150086

出　　处：《中国酿造》2005年第9期46-48,共3页China Brewing

摘　　要：对韩国高盐稀态发酵酱油的生产工艺进行了探讨,在制曲过程中采用韩国菌种和制曲工艺。同时在发酵后期添加鲁氏接合酵母(Zygosaccharom yces rouxii)和白色球拟酵母(Torulopsiscandida)并且采用降温后熟发酵工艺,制得的产品滋味鲜美,酱香、醇香、酯香浓郁,氨基酸态氮生成率达到62%。This paper discussed the production technique of Korean soy sauce by high-salt liquid state fermentation, which adopted the Korean starter and starter-making technique in the process of koji making. Zygosaccharomyces rouxii and Torulopsis candida were added during the later period of fermentation. The fermentation process of reducing temperature during post maturation was also adopted. The end product was tasty, with multiple flavor of sauce, ethanol, and ester. The yield rate of amino acid nitrogen reached 62%.

关 键 词：高盐稀态发酵 酱油 酵母 

分 类 号：TS264.2[轻工技术与工程—发酵工程]