摘要
论述了酱油质量的实质及其形成的机理和条件,举例说明感官质量的重要性、强调理化质量的片面性。提出改善酱油质量应从原料和微生物2方面着手,即增加淀粉质原料的比例,采用多菌竞生,低温混合发酵的工艺。
This paper discussed the essence of soy sauce quality and the mechanisms and conditions of soy sauce processing, took some examples to explain the importance of sensory evaluation and emphasized the unilateralism of physicochemical properties. The quality of soy sauce can improved through controlling the raw materials and microorganism, which increased the proportion of starch in raw materials and adopted multienzyme, low temperature and mixed fermentation technology.
出处
《中国酿造》
CAS
北大核心
2005年第3期1-4,共4页
China Brewing
关键词
酱油
质量
微生物
多酶共酵
混合发酵
soy sauce
quality
microorganism
multienzyme fermentation
mixed fermentation
