酶法酿造酱油新工艺的探讨

Inquiring into The New Technology of Enzymatic Coy Sauce

该试验采用混合料蒸煮后,冷却直接加入新型复合酶(主要含中性蛋白酶、淀粉酶、糖化酶和纤维素酶),免制曲工艺,混匀入池酶解发酵。该新工艺与原低盐固态发酵相比,大大降低了酱油的生产成本和劳动强度。

We put new type complex enzymes into mixture which was boiled and cool, then all of them were put into leaven pool to ferment.Comparing to low salt solid state technics, the new technology reduced soy product cost and intensity of labor.