| 不同发酵方法对酱油品质的影响 |
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| 引用本文： | 王立江. 不同发酵方法对酱油品质的影响[J]. 江苏调味副食品, 2006, 23(3): 20-21 |
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| 作者姓名： | 王立江 |
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| 作者单位： | 吉林农业科技学院,吉林,吉林,132101 |
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| 摘 要： | 为提高酱油的品质，对不同的发酵方法进行分析。论述了天然晒露法、低盐固态发酵和高盐稀态发酵等不同发酵方法的优缺点，提出了采用高盐、低温、稀醪及长周期的发酵工艺，可进一步提高酱油的质量。
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| 关 键 词： | 酱油 发酵方法 品质 影响程度 |
| 文章编号： | 1006-8481（2006）03-0020-02 |
| 收稿时间： | 2006-03-27 |
| 修稿时间： | 2006-03-27 |
Influence of fermenting methods on soy sauce's quality |
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| WANG Li-jiang. Influence of fermenting methods on soy sauce's quality[J]. Jiangsu Condiment and Subsidiary Food, 2006, 23(3): 20-21 |
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| Authors: | WANG Li-jiang |
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| Affiliation: | Agriculture Institute of Science and Technology, Jilin ,Jilin, 132101 |
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| Abstract: | In order to improve soy sauce's quality,this article analyses several different fermenting methods,including natural sunning in the open air,solid fermentation with low-salt,liquid fermentation with high salt etc.Their respective advantages and disadvantages are compared in detail.As a result,this article points out a new liquid fermentation with high salt and low temperature,which,in spite of its long fermenting cycle,can improve soy sauces quality. |
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| Keywords: | soy sauce fermenting method quality level of influence |
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