摘要
为了提高酱油风味,该文介绍了几种提高酱油风味的方法:应用膨化技术、在酱油酿造中应用酶制剂、液体曲酿造酱油、采用多菌种酿制酱油、延长发酵时间、晒露酱醅浸出液和应用固定化酶或微生物。
In order to improve soy sauce＇s flavor, several methods are mentioned in this article. With puffing technique, by adding zymin, and fermented with liquid yeast, the quality of soy sauce can be improved. With compound starter fermentation, by adding immobilized enzyme or immobilized cells, prolonging fermenting period, fermented with soy sauce mash abstracts, soy sauce＇s flavor can also be improved.
出处
《江苏调味副食品》
2006年第3期22-23,共2页
Jiangsu Condiment and Subsidiary Food
关键词
酱油
方法
风味
soy sauce
method
flavor
