日本酱油缩短发酵周期的研究

Study on shortening fermentation period of Japanese soy sauce

采取不同原料配比制曲，提高制曲质量。发酵前采用抽真空法使成曲与盐水充分混匀，发酵时高浓度盐水抑制细菌生长，从而可以提高发酵温度，缩短发酵周期，在酱醅发酵过程中，试验组的氨基氮含量比对照组要高30％～100％。

Mature koji with high quality was prepared by mixing materials with different ratio, and vacuumizing koji before fermentation was developed by which koji mixed with salty water easily, so deleterious bacteria could be restrained because of high concentration of salty water even when fermentation was developed at higher temperature. So the period of fermentation could be shortened compared with the fermentation at low temperature. However, the result showed that the new method could also improved the amino nitrogen to 30%-100%, compared with the control.