减曲发酵工艺对高盐稀态发酵酱油质量的影响  

The Effects of Reducing Koji on the Quality of Soy Sauce through High Salt Liquid State Fermentation

作　　者：叶茂[1,2] 邓毛程[1,2] 顾宗珠[1,2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]广东高校特色调味品工程技术开发中心,广州510300

出　　处：《食品工业》2015年第3期56-57,共2页The Food Industry

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)

摘　　要：通过比较分析高盐稀态发酵酱油成品的理化指标和感官评鉴,研究减曲发酵工艺对高盐稀态发酵酱油质量的影响。试验表明,减曲工艺对高盐稀态发酵酱油的理化指标和感官风味有显著影响,适当调整减曲比例至10%~20%,对酱油理化指标和感官风味的影响较小,同时有效减低生产成本。In order to study the effect of reducing koji on quality of soy sauce,the physical and chemical index and sensory evaluation of soy sauce products was compared and analyzed.The result demonstrated that reducing koji had remarkable effect on physical and chemical index and sensory evaluation of soy sauce.Appropriately reduced to 10%~20% koji,not only it had less effect on the physical and chemical index and flavor of soy sauce,but also effectively reduced the cost of production.

关 键 词：减曲发酵 酱油 高盐稀态发酵 质量 

分 类 号：TS264.21[轻工技术与工程—发酵工程]