基于高盐稀态酱油发酵过程中添加酵母的研究  

Study on the Addition of Yeast in the Process of High Salt Dilute Soy Sauce Fermentation

作　　者：毛诗语 陈斌 刘羽莎 王祖培 MAO Shiyu;CHEN Bin;LIU Yusha;WANG Zupei(Guiyang Wei Chun Yuan food Co.,Ltd.,Guiyang 550601,China)

机构地区：[1]贵阳味莼园食品股份有限公司,贵州贵阳550601

出　　处：《现代食品》2023年第18期44-46,共3页Modern Food

摘　　要：高盐稀态酱油是一种传统的中国调味品,在其制作过程中加入酵母,可以促进发酵过程,改善酱油的品质。本研究通过探讨添加酵母对高盐稀态酱油发酵过程及酵母的应用方式,分析发酵条件、酵母种类及添加量,旨在为高盐稀态酱油的生产提供理论依据和技术支持,仅供参考。High salt dilute soy sauce is a traditional Chinese seasoning.Adding yeast during its production process can promote the fermentation process and improve the quality of soy sauce.This study aims to provide theoretical basis and technical support for the production of high salt dilute soy sauce by exploring the effects of yeast addition on the fermentation process of high salt dilute soy sauce and the application of yeast,analyzing the fermentation conditions,yeast types,and addition amount,for reference.

关 键 词：高盐稀态酱油 酵母 发酵过程 品质 

分 类 号：Q815[生物学—生物工程]