改进低盐固态发酵酱油生产技术提高产品品质

在低盐固态发酵酱油生产工艺及设备的基础上,适当改进,可以明显的提高酱油的风味。减少配料中麸皮用量,增加小麦等淀粉质原料的用量,适当提高发酵体系中的食盐含量,改高温发酵为常温发酵,有利于有益微生物和酶系的作用,对提高酱油风味有显著的效果。

Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality

The improvement on the technology and equipment of the low-salt solid-state soy sauce production could significantly improve flavor.Reducing the usage of wheat bran dosage,increasing the usage of starch material and the salt and Changing the high-temperature fermentation into normal temperature,were helpful for the function of the beneficial microorganism and enzyme,which could improve the flavor soy sauce flavor effect significantly.