低盐固态与原池浇淋酱油工艺的比较  

Comparison of low-salt solid-state fermentation and spraying-extraction-in-pool fermentation for soy sauce production

作　　者：黄持都[1] 鲁绯[1] 

机构地区：[1]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2010年第9期5-8,共4页China Brewing

基　　金：科技人员服务企业行动项目(2009GJA00020);北京市优秀人才培养资助项目(PYZZ091021001930)

摘　　要：酱油的生产工艺不断改进,蛋白质的利用率和产品的质量风味一直是行业内关注的热点。该文重点比较低盐固态和原池浇淋酱油的生产工艺,并提出行业发展趋势及工艺改进要点,希望能够为酱油行业的研究开发提供参考。The brewing technology of soy sauce is updated constantly, The protein utilization rate and the flavor and quality of products have been the focus of soy sauce industry. The low-salt solid-state fermentation and the spraying-extraction-in-pool fermentation for soy sauce production were compared. The development trends of soy sauce industry and key points for production improvement were discussed, which might provide some references to the research and development of soy sauce industry.

关 键 词：低盐固态发酵 原池浇淋 酱油 关键控制点 

分 类 号：TS264.2[轻工技术与工程—发酵工程]