| 改进后熟工艺提高酱油风味 |
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| 引用本文： | 李金红,栾建文.改进后熟工艺提高酱油风味[J].中国酿造,2002(2):28-29. |
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| 作者姓名： | 李金红 栾建文 |
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| 作者单位： | 江苏扬州三和四美酱菜有限公司,扬州,225002 |
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| 摘 要： | 酱醅的后熟管理是提高酱油风味的有效途径之一。通过多菌种发酵 ,延长发酵时间 ,发酵后期添加耐盐酵母菌、耐盐乳酸菌 ,利用生物反应器等方法来提高酱油的风味
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| 关 键 词： | 酱油 后熟 风味 发酵 |
| 文章编号： | 0254-5071(2002)02-0028-02 |
Enhancement of Soy Sauce Flavor by Improvement of Post- Ripening Process |
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| Li Jinhong,Luan Jianwen.Enhancement of Soy Sauce Flavor by Improvement of Post- Ripening Process[J].China Brewing,2002(2):28-29. |
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| Authors: | Li Jinhong Luan Jianwen |
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| Abstract: | The post-ripening management of soy sauce mash is one of the efficient ways to enhance soy sauce flavor.Following methods were applied to promote soy sauce flavor:using multi-cultures for fermentation;adding halo-telerant lactobacilli and yeasts during post-ripening;and using a bioreactor,and so on. |
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| Keywords: | soy sauce post ripening flavor ermentation |
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