酱油制曲研究进展  

Research Progress of Koji Making for Fermented Soy Sauce

作　　者：谢承佳[1] 庄琪[1] 

机构地区：[1]扬州工业职业技术学院,江苏扬州225000

出　　处：《中国调味品》2017年第6期77-80,共4页China Condiment

摘　　要：制曲是酱油生产中的关键步骤,对成品酱油的质量有重要影响。文章论述了酱油制曲的研究进展,包括制曲原料、菌种和工艺等,以期为实际工作提供参考。Koji making is a key step in soy sauce production, which has an important influence on the quality of finished soy sauce. In this paper, the research progress of koji making is discussed, including the koji-making raw materials, strains and process, in order to provide references for the practical work.

关 键 词：酱油 添加剂 多菌种制曲 米曲霉 

分 类 号：TS264.21[轻工技术与工程—发酵工程]