酱醅色的剖析(二)

Analysis of the color of soy sauce paste

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。

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.