| 改进酱油酿造工艺提高风味 |
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| 引用本文： | 李金红.改进酱油酿造工艺提高风味[J].江苏调味副食品,2006,23(3):22-23. |
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| 作者姓名： | 李金红 |
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| 作者单位： | 江苏扬州三和四美酱菜有限公司,江苏,扬州,225009 |
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| 摘 要： | 为了提高酱油风味，该文介绍了几种提高酱油风味的方法：应用膨化技术、在酱油酿造中应用酶制剂、液体曲酿造酱油、采用多茵种酿制酱油、延长发酵时间、晒露酱醅浸出液和应用固定化酶或微生物。
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| 关 键 词： | 酱油 方法 风味 |
| 文章编号： | 1006-8481（2006）03-0022-02 |
| 收稿时间： | 2006-03-06 |
| 修稿时间： | 2006-03-06 |
The improvement of fermenting technology for better soy sauce |
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| LI Jin-hong.The improvement of fermenting technology for better soy sauce[J].Jiangsu Condiment and Subsidiary Food,2006,23(3):22-23. |
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| Authors: | LI Jin-hong |
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| Affiliation: | Sanhesimei Limited Company, Yangzhou, Jiangsu, 225009 |
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| Abstract: | In order to improve soy sauce's flavor,several methods are mentioned in this article.With puffing technique,by adding zymin,and fermented with liquid yeast,the quality of soy sauce can be improved.With compound starter fermentation,by adding immobilized enzyme or immobilized cells,prolonging fermenting period,fermented with soy sauce mash abstracts,soy sauce's flavor can also be improved. |
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| Keywords: | soy sauce method flavor |
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