氨和铵盐的产生及对酿造酱油质量的影响  

The production of ammonium salt and ammonia and the influence to soy sauce quality

作　　者：钱萍[1] 滕雅琴[1] 沈海丽[1] 

机构地区：[1]无锡市产品质量监督检验所,江苏无锡214101

出　　处：《中国调味品》2012年第5期72-74,共3页China Condiment

摘　　要：文章介绍了酱油生产过程中氨和铵盐的产生及对酱油质量的影响。实验表明在酱油酿造中控制杂菌的数量是保证酱油质量的关键。评价酱油质量除了原有指标还应看其铵盐的含量。This article introduced the production of ammonia and ammonium salt during soy sauce production and the influence to soy sauce quality.The experiments indicated that the control of the amount of microorganism during soy sauce production was the key point to guarantee the soy sauce quality.Besides existing index,ammonium salt quantity should also be considered to evaluate the soy sauce quality.

关 键 词：酱油 铵盐 氨 杂菌数 

分 类 号：TS264.21[轻工技术与工程—发酵工程]