高盐稀态酱油梯度盐分发酵工艺技术研究  

Research on Gradient Salt Fermentation Process of High Salt Liquid Brewing Soy Sauce

作　　者：董修涛 刘玉汝 陈仕伟 杨康 刘建军 

机构地区：[1]广东厨邦食品有限公司,广东阳江529800

出　　处：《安徽农学通报》2016年第24期111-112,共2页Anhui Agricultural Science Bulletin

摘　　要：该文研究了一种先低盐发酵,后补加精盐进行高盐发酵的酱油酿造工艺,使得发酵周期缩短,产能提升,并且利用该方法酿造的酱油酯香味突出,口感鲜美,且各个方面都与传统的高盐稀态发酵酱油没有差别。We studied a kind of technique of soy sauce fermentation in this subject. At first, the soy sauce koji con- tains lesser salt. later, we added salt to the soy sauce koji, high salt liquid fermentation was on going. It makes fer- mentation period shortened and capacity promoted. The soy sauce brewed by this method smells and tastes good, and has no difference with soy sauce produced by traditional high salt liquid fermentation.

关 键 词：酱油酿造 补盐 高盐稀态发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]