黄豆酱技术工艺概述  

An Overview of Technical Process of Soybean Sauce

作　　者：沈宪良 

机构地区：[1]天津市利民调料有限公司,天津300308

出　　处：《食品研究与开发》2012年第7期238-240,共3页Food Research and Development

摘　　要：黄豆酱又称大豆酱、豆酱,是指利用米曲霉等微生物发酵黄豆而制成的酱制品,是我国传统的发酵调味品。黄豆酱有浓郁的酱香和酯香,咸甜适口,可用于烹制各种菜肴,也是制作炸酱面的配料之一。黄豆酱按照工艺可分为高盐稀态、低盐固态、固稀发酵3种;按发酵温度分,也可分为高温发酵、中温发酵和低温发酵3种。Soybean sauce or soybean paste is the sauce product made by soybeans through the ferment process of microbe tike Aspergillus oryzae and so on. It is one of the traditional ferment seasonings in our country featured by its typical intense fragrances and its delicious tastes. It is best seasonings for cooking dishes and one of the additives of popular Chinese noodles with fried bean sauce. There are different kinds of soybean sauce i.e.the liquid state with high salty, solid with low salty and ferment of combination of liquid and solid according to its making process and high temperature fermentation, middle temperature fermentation and low temperature fermentation according to the temperature of the ferment.

关 键 词：黄豆酱 米曲霉 高盐稀态 低盐固态 固稀发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]