改善酱油风味工艺研究

在酿造酱油生产过程中，最难控制的是酱油的风味。研究主要针对酱油生产各流程环节进行研究，确定了关键点；加强完善细化管理来提升制曲、原油质量。同时，采用新操作工艺如杂菌控制、风量控制制曲、食用酒精添加到发酵中、原油存储控制等措施，可提升酱油风味；具有较好的实用价值。

Processing technology of improving soy sauce flavor

In the brewing soy sauce production process, the most difficult to control is the flavor of soy sauce. This study focused on the process of soy sauce production, the keypoints of the process were determined and strengthened the management to improve the quality of koji, crude sauce. At the same time, the new technology such as microbial control, volume control koji, edible alcohol added to the crude sauce store control fermentation, measures, could improve the flavor of soy sauce; and has good practical value.