酶制剂应用于传统大豆发酵食品酿造的探讨

Application of enzymes in the brewage of conventional fermented soybean food

介绍了酶制剂的应用现状、传统大豆发酵食品其产品特色的形成,阐明了日本不批量生产酶法酱油的原因。指出了酶法工艺必须与传统工艺的多酶发酵相结合,才能提高产品质量,降低生产成本,缩短生产周期,提高生产效率,从而取得显著成效。

The current application of enzymes and the character forming of conventional fermented soybean foods were introduced to clarify why soybean sauces were not mass-produced by enzyme in Japan. It was also indicated that in order to improve the quality of soy sauces, decrease production cost, shorten production period and increase productivity, the enzyme technique must be combined with conventional multi-enzyme fermentation method.