酱醅色的剖析(二)

高压法酱醅色系列标志着蒸料的成熟程度适当，原料中蛋白质适度变性。高压法的蒸熟料制成的大曲酶系齐全且酶活高；其在发酵过程中，高压法酱醅成熟程度最佳，醅中营养成分酶解彻底，营养全且价值高，酱香浓郁，其味调和。高压法酱醅色的多项技术指标都高于常压法酱醅色。

Analysis of the color of soy sauce paste

The color of soy paste produced by high-pressure method was the symbol of proper maturity degree with high-pressure steamed material and proper denaturalization of protein.Matured koji made from high-pressure steamed material had various enzymes with high activity.The high-pressure soy paste was in the optimal maturity state and the nutrition was completely enzymaticaly hydrolyzed.Soy paste produced by high-pressure method has complete and valuable nutrition,strong flavor,concordant taste and temperate red brown color of soy paste.Furthermore,the technique indexes were higher than when the soy paste was produced by atmospheric-pressure method.