中国酱油酿造工艺  

China soy sauce brewing process

作　　者：吴婷[1] 宋江[1] 王远亮[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《中国调味品》2012年第6期1-3,共3页China Condiment

基　　金：国家自然科学青年基金项目(31000809)

摘　　要：酱油独特的发酵工艺使其富含多种人体必需氨基酸和各种营养物质,能改善食物的色泽以及加强食品的鲜美度,提高菜肴的营养价值。文章主要介绍了酱油的起源、我国的市场概况以及国内外酱油工艺,对我国两种主要的酱油发酵工艺,即低盐固态发酵法和高盐稀态发酵法进行了比较,并对酱油工艺的现状提出一些问题以及今后的展望。The unique fermentation process of soy sauce effect it had rich variety of human essential amino acid and various nutrients, this is beneficial to improve food＇s tinge and enhance it＇s taste, as well as food＇s nutritional value. This article is mainly about the origin of soy source, it＇s market in China and the process of soy source at home and abroad. Also two primary fermentation process in our country are compared which namely low-salt solid-state fermentation and high-salt liquid-salt fermentation. In the meantime, this monograph make recommendations and outlook to current situation of soy sauceprocess.

关 键 词：酱油起源 制作工艺 瓶颈问题 

分 类 号：TS264.21[轻工技术与工程—发酵工程]