影响低盐固态浇淋酱油色泽的因素探讨

Discussion on the factor influencing the color and luster of solid-state low-salt soy sauce

探讨了影响低盐固态浇淋酱油色泽的因素,指出控制发酵温度是影响酱油原油色泽的决定性条件,而缩短灭菌及降温时间,即降低酱油在高温段的持续时间,是另一影响酱油原油色泽的重要因素。

To investigate the factor of influencing the color and luster of low-salt soy sauce solid-state,noted that the control of fermentation temperature is the color of soy oil decisive conditions,and shorten sterilization cooling time,that is,to lower the high temperature of the sauce in the duration,is another important factors impact the color of soy oil.