摘要
介绍了本酿造酱油香气物质的分类和特点,强调了酱油香气的来源及形成机理,并重点介绍了耐盐性酵母在改善本酿造酱油香气方面的研究进展。最后指出当前我国本酿造酱油行业的现状,表明高盐稀态发酵工艺是今后生产高档酱油的主要发展方向。
In this paper, the classification and the characteristics of the flavoring substances of naturally-fermented soy sauce were introduced, the source and the formation mechanism of soy sauce aroma were elaborated, and the emphasis was on the research progress in the use of salt-tolerant yeast in improving soy sauce aroma. Finally, the present situations of naturally-fermented soy sauce in China was discussed and it was suggested that high-salt and diluted-state fermentation technology was the major development direction for the production of top-grade soy sauce in the future.
出处
《酿酒科技》
2015年第11期106-109,114,共5页
Liquor-Making Science & Technology
关键词
本酿造酱油
香气
耐盐酵母
高盐稀态发酵
naturally-fermented soy sauce
aroma
salt-tolerant yeast
high-salt and diluted-state fermentation
