从生产工艺入手如何提高酱油的质量风味  

Improving the flavor quality of soy sauce through production processing

作　　者：林祖申 

机构地区：[1]上海市酿造科学研究所,上海200237

出　　处：《中国酿造》2010年第9期13-15,共3页China Brewing

摘　　要：目前国内采用低盐固态发酵工艺占70％～80％，为了提高酱油的质量风味，从生产工艺入手提出了先固后稀多菌种淋浇发酵法，高盐稀醪淋浇温酿法，固稀发酵后熟精酿法，添加红曲改善酱油色泽风味等多种途径。About 70% to 80% soy sauces in China were made by low-salt solid fermentation. To improve the flavor quality of soy sauce through production processing, several methods were discussed, including solid-to-liquid multi-strain fermentation with spraying, high-salt liquid-warmed fermentation with spraying, refined ageing after solid fermentation and the addition of red kojic rice to improve the color and flavor.

关 键 词：淀粉原料 固稀发酵 稀醪温酿 精酿 红曲 过滤 

分 类 号：TS264.2[轻工技术与工程—发酵工程]