用“先醅后醪回浇浸油抽淋法”生产酱油的探索  

Paste-mash-extraction technology for soy sauce production

作　　者：高士昌[1] 

机构地区：[1]渤海大学,辽宁锦州121000

出　　处：《中国酿造》2007年第6期59-62,共4页China Brewing

摘　　要：先醅后醪回浇浸油抽淋法是在融合固态低盐发酵法与先固后稀淋浇浸出法的基础上开发的;该法的特点是在先醅中的氨基酸含量达到最高之日起,将先醅段发酵转入后醪段发酵,待发酵后醪料的色香味体等特征达到完美成熟后采取浸油抽淋法取出酱油。由于先醅料与后醪料在发酵过程中的分解与再合成等作用,使多种营养成分溶入酱油汁中,增强了酱油汁中的营养物质和风味物质。Paste making-mash fermentation-sauce saturation extraction technique is based on low-salt-solid-state and solid-then-liquid spray extraction method. The main features of the new technique are as follows： paste-making processing is transformed to mash fermentation when amino acid content of the paste reaches the highest level, then sauce-saturation-extraction was performed after fermented mash matured. This processing technique allowed solution of more nutrient content, enriched nutriment and flavor substances in the soy sauce due to the decomposition and synthesis reaction during fermentation.

关 键 词：先醅后醪回浇浸油抽淋法 发酵周期 固态醅 

分 类 号：TS264.2[轻工技术与工程—发酵工程]