谈低盐固态发酵酱油的生产

Discuss on the production of soy sauce made by low-salt solid-state fermentation

低盐固态发酵酱油是目前广大酱油生产厂家普遍采用的一种生产工艺,它有发酵周期短,成品风味好,香味浓,色泽呈红褐色,透明澄清,原料利用率高,出品率稳定及生产成本低等优点。该工艺采用了前期"水解"和后期"发酵",这两个显然不同的生产阶段,从而解决了该工艺中"有利于蛋白酶、淀粉酶的水解而不利于酵母菌、乳酸菌作用"的矛盾,使低盐固态发酵酱油生产工艺更加完善。

Soy sauce made by Iow-sah solid-state fermentation is commonly used as a processing technology by most soy sauce factories, which has advantages such as a short fermentation period, excellent production flavor, fragrant smell strong, reddish brown, transparency and clarification, high ratio to raw material used, stable yield, low production cost and so on. The technology has used the prophase hydrolysis and anaphase fermentation, which are both obviously different process stage. Thus, the conflict of the technology which is favorable to the hydrolysis of protease and amylase and unfavorable to lactobacillus and yeast is solved and perfect the processing technology of soy sauce made by low-salt solid-state fermentation.