| 关于酱油快速发酵的探讨 |
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| 引用本文： | 雷锦成,常煦. 关于酱油快速发酵的探讨[J]. 中国酿造, 2014, 0(3): 117-120 |
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| 作者姓名： | 雷锦成 常煦 |
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| 作者单位： | 安琪酵母股份有限公司酿造与生物能源事业部,酿造与生物能源研究所 |
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| 基金项目： | 安琪酵母股份有限公司内部项目(2013) |
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| 摘 要： | 从酱油发酵的本质出发,结合现阶段国内酱油工厂实际生产情况,对酱油快速发酵方法进行了深入探讨。从蛋白质、淀粉类物质快速水解和通过对酵母等产香微生物的发酵调控使香气物质快速生成这两个方面进行了分别论述,并就相关发酵工艺改进进行了细致讨论,为缩短酿造高品质酱油的发酵工艺提供了改进思路。
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| 关 键 词： | 酱油 快速发酵 酵母 生产 产香 |
Discussion of soy sauce fast-fermentation |
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| LEI Jincheng;CHANG Xu. Discussion of soy sauce fast-fermentation[J]. China Brewing, 2014, 0(3): 117-120 |
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| Authors: | LEI Jincheng CHANG Xu |
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| Affiliation: | LEI Jincheng;CHANG Xu;Institution of Brewing & Bioenergy Research, Division of Brewing & Bioenergy Business,Angel Yeast Co., Ltd.; |
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| Abstract: | Based on the essence of soy sauce fermentation, combining with the actual production conditions in China, the method of soy sauce fast-fer- mentation was discussed. The aspects of fast-hydrolysis of proteins and starch material, fast-generation of flavor and aroma were separately discussed, and some related fermentation process was carefully discussed. The method provided some improved ideas to shorten fermentation process of high quality soy sauce. |
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| Keywords: | soy sauce fast-fermentation yeast production aroma generation |
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