低盐固态发酵法酱油生产的数据库建立及其应用  

Database of soy sauce production by low-salt solid-state fermentation and its application

作　　者：翁连海[1] 陈玉洁[1] 孙艳红[2] 陶英瑜[1] 

机构地区：[1]长春职业技术学院,吉林长春130033 [2]吉林工程技术师范学院,吉林长春130052

出　　处：《中国酿造》2006年第10期46-48,共3页China Brewing

摘　　要：介绍了低盐固态发酵法酱油生产实施数字化控制的意义和建立酱油酿造生产数据库的步骤。并以年产10000t二级酱油工厂为例,分析了数据库构建过程,数据库的结构及其内容,并对数据库的应用程序和注意事项进行了说明,为我国酱油生产进入数字化管理提出了新的思路。The significance of the digital control for soy sauce production by low-salt solid-state fermentation was introduced. The procedure to construct a soy sauce production database was showed. Taking a factory producing 10000 t of the second-class dark soy sauce as an example, the construction, structure and content of the database were introduced in detail as well as the application and relevant attentions of the database. This study provided new ideas for Chinese soy sauce production in the age of digital management.

关 键 词：酿造 酱油 数字化控制 

分 类 号：TS264.2[轻工技术与工程—发酵工程]