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| 日本酱油种类及其酿造工艺特点 | |
| 引用本文： | 周长海,徐文斌,贾友刚,李勇昊,齐淑艳.日本酱油种类及其酿造工艺特点[J].中国酿造,2011(3). |
| 作者姓名： | 周长海 徐文斌 贾友刚 李勇昊 齐淑艳 |
| 作者单位： | 1. 吉林大学,生物与农业工程学院,吉林,长春,130022 2. 吉林大学,生物与农业工程学院,吉林,长春,130022;沈阳大学,生物与环境工程学院,辽宁,沈阳,110044 3. 沈阳大学,生物与环境工程学院,辽宁,沈阳,110044 |
| 摘 要： | 日本酱油最初的酿造工艺是从古代中国传入,在日本发展出很多独特的工艺,酿造出最常见的浓味酱油、淡味酱油、溜酱油、二次酿造酱油和白酱油5种日本式酱油.在酿造过程中的制曲、装料、发酵管理、压榨、沉淀等工艺过程跟国内的多数酱油酿造工艺相似.因原料和工艺的差别,酿造出如二次酿造酱油及白酱油等独特的产品. |
| 关 键 词： | 日本酱油 酱油历史 酱油种类 酿造工艺 |
Varieties and brewing technological characteristics of Japanese soy sauce |
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| ZHOU Changhai,XU Wenbin,JIA Yougang,LI Yonghao,QI Shuyan.Varieties and brewing technological characteristics of Japanese soy sauce[J].China Brewing,2011(3). | |
| Authors: | ZHOU Changhai XU Wenbin JIA Yougang LI Yonghao QI Shuyan |
| Affiliation: | ZHOU Changhai~1,XU Wenbin~1,JIA Yougang~(1,2),LI Yonghao~1,QI Shuyan~2 (1.School of Biological and Agricultural Engineering,Jilin University,Changchun 130025,China,2.College of Biological and Environmental Engineering,Shenyang University,Shenyang 110044,China) |
| Abstract: | Brewing technique of Japanese soy sauce was originated from China and developed multiple specific techniques afterwards.Strong flavoured soy sauce,light flavoured soy sauce,percolation soy sauce two-step fermentation soy sauce andwhitesauce are common five varieties. Procedures of Koji making,charging,fermentation management,press methods and precipitation of Japanese soy sauce and Chinese soy sauce are similar.Some New varieties of soy sauce,such as two-step sauce and white sauce,are obtained with applicat... |
| Keywords: | Japanese soy sauce history of soy sauce varieties of soy sauce brewing technique |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
