我国酱油酿造工艺的演变与发展趋势  

Evolution and development of soy sauce production technology in China

作　　者：赵德安[1] 

机构地区：[1]新疆库尔勒市建国南路华山中学90信箱,新疆库尔勒841000

出　　处：《中国酿造》2009年第9期15-17,共3页China Brewing

摘　　要：我国酱油酿造工艺由天然发酵、固态无盐发酵演变到低盐发酵,解决了计划经济时代酱油产量与消费量的矛盾,并使生产过程从手工操作发展到半机械化,但是产品风味有所降低。进入21世纪市场对优质酱油的需求与日俱增,文中分析了我国传统酱油生产工艺的本质与日本酱油生产的成功经验,得出了发展多菌种常温混合发酵的结论。The production technology of Chinese soy sauce experienced natural fermentation, solid -state fermentation without salt and low -salt fermentation, which resolved the contradiction between soy production and consumption in the planned economy era, and make the technology develop from manual production to semi - mechanized production. However, the flavor of products was negatively influenced. The demand for high - quality soy sauce was increased in 21st century. In this paper, the essence of Chinese traditional soy sauce production and the success experience of Japanese soy sauce production were analyzed. Finally, the conclusion of multi - strain mixed fermentation under room temperature in soy sauce production was put forward.

关 键 词：酱油 风味 多菌种发酵 酶催化特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]