【摘要】 高压法酱醅色系列标志着蒸料的成熟程度适当,原料中蛋白质适度变性。高压法的蒸熟料制成的大曲酶系齐全且酶活高;其在发酵过程中,高压法酱醅成熟程度最佳,醅中营养成分酶解彻底,营养全且价值高,酱香浓郁,其味调和。高压法酱醅色的多项技术指标都高于常压法酱醅色。更多还原

【Abstract】 The color of soy paste produced by high-pressure method was the symbol of proper maturity degree with high-pressure steamed material and proper denaturalization of protein.Matured koji made from high-pressure steamed material had various enzymes with high activity.The high-pressure soy paste was in the optimal maturity state and the nutrition was completely enzymaticaly hydrolyzed.Soy paste produced by high-pressure method has complete and valuable nutrition,strong flavor,concordant taste and temperate red brown color of soy paste.Furthermore,the technique indexes were higher than when the soy paste was produced by atmospheric-pressure method.更多还原