以氨基酸含量探索酱醅发酵成熟的程度  

Maturity of fermented soy-sauce paste evaluated by the improvement of amino acid content

作　　者：高士昌[1] 李文军[1] 

机构地区：[1]渤海大学,辽宁锦州121013

出　　处：《中国酿造》2008年第1期51-54,共4页China Brewing

摘　　要：以往论酱醅发酵成熟的程度,是从酱醅发酵成熟周期的时间长短和发酵酱醅的色香味体等特征来断定,很少以检测氨基酸含量是否达标来评定。试图按酱醅中氨基酸含量达标,定酱醅发酵成熟的程度。Usually, the maturity of fermented soy-sauce paste was evaluated by fermentation time and paste characters, such as color, aroma, taste and form. The content of amino acids in paste was seldom used as standard to evaluate the maturity of paste. In this study, the relationship between the content of amino acid and the maturity of paste was investigated in order to develop this evaluation measure to be more scientific.

关 键 词：酱醅 发酵成熟 酱醅发酵成熟周期 氨基酸含量 

分 类 号：TS264.2[轻工技术与工程—发酵工程]