控温发酵生产高盐稀态酱油原料处理和制曲工艺探讨  

Raw material treatment and koji-making technology of high-salt diluted soy sauce by temperature controlled fermentation

作　　者：沙惠琴 孙明日[2] 张林 

机构地区：[1]统万珍极食品有限公司,河北石家庄050000 [2]河北省农林科学院,河北石家庄050000 [3]中国微生物学会酿造分会,河北石家庄050000

出　　处：《中国酿造》2015年第5期149-151,共3页China Brewing

摘　　要：通过对高盐稀态酱油控温发酵科学酿造生产工艺的研究,较详细阐述了高盐稀态酱油从原料选择、豆粕蒸煮、小麦焙炒、制曲,到发酵、压榨和精制各个制作生产阶段的工艺过程、控制要点、主要设备流程以及微生物变化过程。旨在为不同规模厂家选择适宜的原料处理方式及制曲工艺提供借鉴。The koji-making technology of high-salt diluted soy sauce by temperature controlled fermentation was studied. The technology process, control point, main equipment and microbial change during the process of raw material selection, soybean meal cooking, wheat roasting, koji-making, fermentation, squeezing and refining was introduced in detail. The paper was aimed to provide reference for selecting suitable raw material handling and koji making technology of different scale manufacturers.

关 键 词：原料 消化率 焙炒 温度 压力 种曲 酶 

分 类 号：TS264.2[轻工技术与工程—发酵工程]