传统酱油风味好的机理探讨

从论述酱油酿造客观工艺条件是“多菌种常温平衡发酵”入手,阐明传统酱油风味好,其生产工艺具有把握酱油的矛盾总体,是实践经验的结晶,符合自然规律的优势.风味好的作用关键是创造适宜的酿造环境,使自然微生物构成良好的菌群结构,通过群落演替充分把握原料物质转化为产品成分,并保持平衡和达到产品风味的最佳效应.

Discussion of why traditional process makes soy sauce get good flavor

Fm the soy sauce process conditions “multi-strain the balance fermented at roomro temperature” to start, It had been discussed that why traditional process makes soy sauce get good flavor. Its production process grasps the contradiction in general of soy sauce, concentrating the practical experience, complying with the laws of nature. The key to good flavor is to create a suitable brewing environment, the natural microbial form a appropriate flora structure, which could take full advantage of transform the raw material into product ingredients through community succession, maintaining balance, achieve the best product flavor.