固态低盐发酵法酿造酱油缩短发酵期的试验  

The Test on Shortening the Period of Ferment of Brewing Soy Sauce in The Way of Solid State and Less Salt

作　　者：高士昌[1] 马春颖[1] 刘岩[1] 

机构地区：[1]锦州师范学院食品科学系,辽宁锦州121013

出　　处：《中国调味品》2002年第11期13-15,8,共4页China Condiment

摘　　要：固态低盐发酵法酿造酱油营养成分的完善与增多 ,主要是通过发酵期内酱油醅中营养物质的发酵与酶解来实现的 ;因此要缩短发酵期 ,又要使氨基酸生成率高 ,总酸度有所降低 ,且各种营养成分都酿造齐全 ,因而要选择最合适的发酵期。The perfection and increase of nutrition elements of brewing soy sauce in the ferment way of solid state and less salt are mainly achieved by the ferment of macromolecule materials in the fermented liquid and its being decomposed by enzyme into micro-molecules in the period of ferment.Not only making amino acid increase,total amount of acid decrease and ester composed increase,but also using short period of ferment time,the most suitable period of ferment.ation should be decided.

关 键 词：固态低盐发酵法 酿造 酱油 缩短发酵期 酶解 氨基酸生成率 

分 类 号：TS264.21[轻工技术与工程—发酵工程]