固稀发酵黑豆酱油生产工艺的研究  

Fermentation technology of soy sauce with black soybean

作　　者：翟玮玮[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《中国酿造》2009年第12期141-143,共3页China Brewing

摘　　要：对黑豆酱油固稀发酵的生产工艺进行了探讨。先固后稀发酵酱油比高盐稀态酱油生产周期短,风味比低盐固态酱油好,固稀发酵生产工艺可以利用低盐固态发酵设备,采取低温制曲,低温发酵,收效较好。利用黑豆,以固稀发酵工艺生产酱油,提高了酱油的营养价值。The production technology of the fermented solid-and-liquid soy sauce with black soybean was investigated in this paper. Compared with high-salt liquid-state fermented soy sauce, solid-and-liquid state fermentation technology could short the production period, and compared with low salt solid fermentation, it could obtained a better flavor. The high quality of soy sauce can be made by the low-temperature koji-production and low temperature fermentation technology. In addition, the nutritional value of soy sauce could be improved.

关 键 词：黑豆酱油 固稀发酵 生产工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]