日式风味酱油酿造工艺的开发及关键技术研究  

The Development of Japanese-flavor Soy Sauce Brewing Process and Research on Its Key Technology

作　　者：易九龙 梁亮 董修涛 吴远浩 

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《农产品加工（下）》2014年第4期26-27,31,共3页Farm Products Processing

摘　　要：日式酱油一般以豆粕和炒麦为原料,通过低温盐水入醪及密闭发酵罐控温发酵,且需在发酵过程中添加酵母菌。通过该工艺所酿酱油风味优于传统广式天然油,醇香浓郁,后味突出,产品可定位于高端酱油市场。The main raw material of Japanese-flavor soy sauce is defatted soybean and roasted wheat. Sauce mash is compound by brine in low temperature with koji. The fermentation process is generally carried out in a closed jar by controlling its temperature and this process also need to add the yeast during the fermentation process. The flavor of the Japanese-flavor soy sauce by this fermentation process is better than traditional Cantonese-style sauce. The aromatic and aftertaste of the products are prominent and can be targeted at the high-end market.

关 键 词：日式酱油 发酵工艺 风味 

分 类 号：TS264.21[轻工技术与工程—发酵工程]