| 发酵过程添加生香酵母改善酱油风味的研究 |
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| 引用本文： | 李琴,杜风刚.发酵过程添加生香酵母改善酱油风味的研究[J].中国调味品,2005(10):30-32. |
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| 作者姓名： | 李琴 杜风刚 |
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| 作者单位： | 济南试金集团德馨斋酿造有限公司,山东,济南,250100 |
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| 摘 要： | 详细介绍了低盐固态发酵工艺生产酱油在二油、三油中添加鲁氏酵母AS2．180和球拟酵母AS2．202进行再醇和采用先固后稀添加鲁氏和球拟酵母菌浇淋后酵增香用于改善酱油风味的过程，并取得了显著效果。还探讨了重新发酵后产品的特点和质量指标提高情况。
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| 关 键 词： | 发酵 后酵 增香 浇淋 |
| 文章编号： | 1000-9973(2005)10-0030-03 |
| 收稿时间： | 03 7 2003 12:00AM |
| 修稿时间： | 2003年3月7日 |
Study on improving the sauce taste during the fermentation |
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| Li Qin.Study on improving the sauce taste during the fermentation[J].China Condiment,2005(10):30-32. |
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| Authors: | Li Qin |
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| Abstract: | This article introduces adding rouxiiAS2. 180 and torulopsis AS2.202 in the soy sauce of low--salt solid fermentation and washing to enhance sweetness in the post--fermentation of solid --liquid state fermentation, thus enhance the flavors of soy sauce, we have a bright effect. The features of production and enhancing quality by repeatedly fermenting was studied also. |
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| Keywords: | fermentation post--fermentation enhance sweetness washing |
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