摘要
酱油酿造过程是多菌共生、多酶共酵,形成酱油特有的色、香、味、体的过程。文章对酱油酿造过程的制曲、后酵工艺及酱油中的风味物质和风味形成等的相关研究进行了综述总结,并对未来研究的方向进行了分析。
The production of soy sauce is a complicated process in which many kinds of microbe and enzymes take part in the fermentation, which forms the unique color, aroma, flavor and structure of soy sauce. Researches about koji-making, sauce mash fermentation and flavor of soy sauce was reviewed and summarized in this paper. Directions for future research were also analyzed.
出处
《中国酿造》
CAS
北大核心
2010年第12期3-7,共5页
China Brewing
基金
北京市优秀人才培养资助(20081D0105500030)
北京市自然科学基金(6093022)
关键词
酱油
制曲
后酵
风味
soy sauce
koji-making
post-fermentation
flavor
