制曲和发酵工艺条件对高盐稀态酱油品质的影响研究  

Research on the Influence of Koji Making and Fermentation Process Conditions on the Quality of High Salt Dilute Soy Sauce

作　　者：关妙琪 GUAN Miaoqi(Xiamen Gulong Food Co.,Ltd.,Xiamen 361000,China)

机构地区：[1]厦门古龙食品有限公司,福建厦门361000

出　　处：《现代食品》2023年第24期220-222,共3页Modern Food

摘　　要：本研究探讨了制曲和发酵条件对高盐稀态酱油品质的影响。实验结果表明,制曲温度、发酵时间和盐水浓度等因素对酱油品质有显著影响。因此,本研究结果有助于优化工艺、提高酱油产量与品质。This study investigated the effects of koji making and fermentation conditions on the quality of high salt dilute soy sauce.The experimental results indicate that factors such as koji making temperature,fermentation time,and salt water concentration have a significant impact on the quality of soy sauce.Therefore,the results of this study contribute to optimizing the process,improving industrial output and quality.

关 键 词：制曲 发酵工艺 高盐稀态酱油品质 

分 类 号：Q815[生物学—生物工程]