直接利用净化海水生产酱油

通过净化海水并作为酿造酱油用水的整个生产研究,结果表明米曲霉能够在三角瓶、通风制曲等生产过程中正常生长,其外观、孢子数、发芽率和自来水酿造的无明显差别,培养过程减少细菌总数44.8%、发酵过程减少28.1%;海水酱油的各项指标均符合GB18186-2000《酿造酱油》标准要求,而且感官指标更佳;说明利用净化后的海水代替自来水进行酱油生产是可行的,并直接节约生产成本每吨70元,出品率提高3%左右,具有显著经济效益.

Brewing Soy Sauce with Purified Seawater Directly

Soy sauce produced with purified seawater was described in this paper. The experiments results shows that A. oryzea (3.042) could grow well in conical flask and aeration koyi-making,and there is no difference in the appearance,the count of spore and the ratio of sprout between purified seawater and water supply. The total count of bacteria was reduced 44.8% in incubate,28.1% in fermentation. The all targets of soy sauce answer for GB18186-2000 (criterion of fermented soy sauce) and sensory index is better than normal. 70 Yuan(RMB) per ton was saved directly in the production cost and the yield was increased 3.12%. It is practicable that soy sauce was fermented with purified seawater replacing water supply.