传统工艺发酵酱油的水分活性研究  

Water Activity of Traditional Fermented Soy Sauce

作　　者：周华林 ZHOU Hua-lin(Zhejiang Hailuowanjia Condiment Co.,Ltd.,Jinghua 321000,Zhejiang,China)

机构地区：[1]浙江海螺万家调味品有限公司,浙江金华321000

出　　处：《江苏调味副食品》2024年第4期30-32,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：通过对酱油水分活性与杂菌污染的相关性研究,对比分析传统工艺酱油与其他工艺酱油的水分活性,得出传统工艺发酵酱油水分活性低的结论,从而解开传统工艺酱油不易污染的科学奥秘。Through the research on the correlation between the water activity of soy sauce and the contamination of miscellaneous bacteria,the water activity of traditional soy sauce and other soy sauce was compared and analyzed,and the conclusion was drawn that the water activity of traditional soy sauce was low,so as to solve the scientific mystery that traditional soy sauce was not easy to be polluted.

关 键 词：传统工艺 水分活性 微生物 

分 类 号：TS264.21[轻工技术与工程—发酵工程]