改良酿造工艺对减少酱油沉淀的生产研究

【摘要】 本文对改良酿造工艺控制酱油沉淀进行了研究。结果表明:黄豆在料水比1:2下浸泡6h;蒸煮在0.12MPa下保压8 min;制曲菌种选用米曲霉与黑曲霉3∶1复配;整个后发酵过程中,复油时加热油温在36℃左右能够有效减少成品酱油中的沉淀。更多还原

【Abstract】 Precipitation affects the quality of soy bean sauce,especially sensory qualities. This paper focused on improving brewing technical processing to control the sedimentation in soy bean sauce. The results showed that sedimentation decreased dramatically with the condition as followed:the ration of soy and water was 1:2 for steeping 6 hours,steamed under the pressure of 0.12 MPa for 8 min. mouldy making by combing Aspergillus oryzae with Aspergillus niger as 3:1,during the whole after- fermentation process,the temperature of liquid was 36 ℃ for heat preservation.更多还原