摘要
针对酱油生产传统工艺的优点和缺点,通过对其工艺优化的研究,在保持传统工艺优势基础上进行突破,采用新工艺:高蛋白食用豆粕和黄豆混合制曲,天然晒制发酵加入辅剂,低盐压榨工艺等;可提高酱油生产收益,具有较大投入价值,可供同行参考。
On the basis of traditional craft, the advantages and disadvantages of soy sauce production was studied by the process optimization to keep advantage and make breakthrough. The new process was obtained： high protein soybean meal and soybean mixed koji-making, natural drying fermentation system to join the auxiliary agent, low salt squeezing process, etc. Soy sauce production yield can be improved with larger investment value and used for reference.
出处
《中国酿造》
CAS
2013年第11期124-125,共2页
China Brewing
关键词
酱油
制曲
米曲霉
晒制
发酵
soy sauce
koji making
Aspergillus oryzae
solarization
fermentation
