低盐固态发酵酱油生产工艺的改进研究

该研究对低盐固态发酵酱油生产工艺进行了改进尝试,在制曲过程中添加富含各种矿物质的膨润土,既有利于霉菌的生长,增加产酶,又提高了酱油产品中的矿物质含量;采用双菌种制曲并在发酵后期添加增香酵母,进行淋浇。这样既改善了酱油的质量和风味,又使全氮利用率比对照组提高了5.13%,氨基酸生成率提高了2.75%。

Study on the Advancement of Soy Sauce Made by Low-Salt Solid-State Fermentation

The paper tried to improve the process of soy sauce made by low-salt solid-state fermentation. The bentonite containing all kinds of minerals was added to the koji during the starter propagation, which benefits the growth of moulds, increases the output of enzyme, and promotes the content of minerals in soy sauce. The way of using two stains to propagate starter, adding flavoring yeast to the starter and showing the starter during the late stage of fermentation, improved the quality and flavor of soy sauce, increased total nitrogen by 5.24% and the formation rate of amino acid by 2.75%.