摘要
该文详细介绍了低盐固态发酵工艺生产酱油在二油、三油中添加鲁氏酵母AS2.180和球拟酵母AS2.202进行再酵和采用先固后稀添加鲁氏和球拟酵母菌浇淋后酵增香用于改善酱油风味的过程,并取得了显著效果。还探讨了重新发酵后产品的特点和质量指标提高情况。
This paper introduced the low-salt solid-substrate fermentation technology for making soy sauce, in which Saccharomyces rouxii AS2.180 and Torulopsis globosa AS2.202 were added in the second and the third soy sauce for the re-fermentation. Soy sauce flavour was significantly improved by adding the two yeasts with the process of solid-and-then-liquid spraying-extraction and post-fermentation. The characters and quality criteria of the soy sauce produced by the new technology were also discussed.
出处
《中国酿造》
CAS
北大核心
2003年第6期27-28,31,共3页
China Brewing
关键词
发酵
后酵
增香
浇淋
fermentation
post-fermentation
fragrant improvement
extracting soy sauce by spray
