提高低盐固态酱油利用率和风味的探索  

Exploration of Improving the Utilization and Flavor of Low-salt Solid-state Soy Sauce

作　　者：邓远均 刘爽 刘凯 蒋正荣 

机构地区：[1]西昌市生生调味品有限公司,四川西昌615000

出　　处：《中国调味品》2015年第11期57-58,63,共3页China Condiment

摘　　要：通过生产试验,调整酱油生产原料配比,采用蛋白质原料先润水再添加淀粉质原料蒸煮,双菌种[1]45h左右制曲,采用不同盐水浓度及不同盐水用量的低盐淋浇发酵生产工艺进行试验,最后确定了酱醅含盐为13%,原料:盐水(W/V)1∶1.7为优,提高酱油全氮利用率和风味。Through the production test,adjust the raw materials ratio of soy sauce,adopt moistening protein raw materials with water and then cooking starch raw materials,the starter-making of double strains is about 45 h,the experiment is carried out with different concentration and amount of salt water by low-salt spraying fermentation production process,it is determined that the salt content of sauce mash is 1 3%,the ratio of material and salt water is 1∶1 .7 ,which improves the utilization of total nitrogen and flavor of soy sauce.

关 键 词：酱醅含盐量 利用率 风味 

分 类 号：TS264.21[轻工技术与工程—发酵工程]