黄豆的连续蒸煮在酱油生产中的研究及应用  

The Research and Apply of Continuous Cooking for Soybean used in Soy Sauce Production

作　　者：张炜强 Zhang Weiqiang(Lee Kum Kee(Xin Hui)Food Co.,Ltd.,Jiangmen 529100,China)

机构地区：[1]李锦记(新会)食品有限公司,广东江门529100

出　　处：《现代食品》2020年第2期95-97,共3页Modern Food

摘　　要：目前国内酱油生产的传统蒸球设备,耗费较大人力,而且蒸煮时间会出现差异,影响酱油品质。黄豆的连续蒸煮技术,可促进蒸煮工艺的自动化进程,优化酱油发酵工艺,能够实现酱油制曲智能化、自动化,将成为发展趋势。Now the traditional cooking equipment used in domestic soy sauce production consume more manpower,and the cooking time calculated by worker will have difference,then affect the quality of soy sauce.The continuous cooking for whole soybean,accelerating the automation progress of cooking technology,optimizing the soy sauce fermentation technology.It can achieve intelligent and automated koji-making,and will prove to be the trend of development for cooking technology.

关 键 词：酱油 蒸球设备 连续蒸煮 自动化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]