固稀发酵黑豆酱油生产工艺的研究

Fermentation technology of soy sauce with black soybean

对黑豆酱油固稀发酵的生产工艺进行了探讨。先固后稀发酵酱油比高盐稀态酱油生产周期短,风味比低盐固态酱油好,固稀发酵生产工艺可以利用低盐固态发酵设备,采取低温制曲,低温发酵,收效较好。利用黑豆,以固稀发酵工艺生产酱油,提高了酱油的营养价值。

The production technology of the fermented solid-and-liquid soy sauce with black soybean was investigated in this paper. Compared with high-salt liquid-state fermented soy sauce, solid-and-liquid state fermentation technology could short the production period, and compared with low salt solid fermentation, it could obtained a better flavor. The high quality of soy sauce can be made by the low-temperature koji-production and low temperature fermentation technology. In addition, the nutritional value of soy sauce could be improved.