影响酱类质量因素及技术改进探讨  

Factors affecting the quality of soy paste and technological improvements

作　　者：曹宝忠[1] 苏迎会[1] 赵小稳 

机构地区：[1]河北保定槐茂有限公司,河北保定071011

出　　处：《中国酿造》2010年第1期115-118,共4页China Brewing

摘　　要：在发酵过程中加入黄酒酵母发酵醪,或适量添加少量食用乙醇,使发酵酱醪中乙醇含量达到2%左右,可提高酱的风味口感和质量。由于乙醇的参与,可促进酶的反应速度,加快发酵的速度;乙醇存在于酱醪中还可以起到抑制有害微生物的作用。采用适宜的发酵温度可以减少和防止酪氨酸结晶的产生,提高并改善豆酱的感官质量。The flavor and quality of soy pasre could be improved by adding rice wine yeast fermenting mash or adding a small amount of alcohol in the fermentation process, which could increased the content of ethanol in soy paste mash up 2%. The speeds of enzyme reaction and fermentation rate could be promoted due to the involvement of ethanol. In addition, harmful micro-organisms could be inhibited by ethanol in the soy paste mash. The adoption of appropriate fermentation temperature can reduce and prevent tyrosine crystallization and improve the sensory quality of soy paste.

关 键 词：发酵酱 质量 影响因素 乙醇 工艺改进 

分 类 号：TS264.2[轻工技术与工程—发酵工程]