改进低盐固态发酵酱油生产技术提高产品品质

Improvement on the low-salt solid-state fermented soy sauce production technology to enhance product quality

在低盐固态发酵酱油生产工艺及设备的基础上,适当改进,可以明显的提高酱油的风味。减少配料中麸皮用量,增加小麦等淀粉质原料的用量,适当提高发酵体系中的食盐含量,改高温发酵为常温发酵,有利于有益微生物和酶系的作用,对提高酱油风味有显著的效果。

A variety of pickled vegetables production technology was introduced in this paper. The major factors affecting the quality of pickles and the method of stabilize the pickles quality were put forward. In addition, the issues of antisepsis in the production of pickle were discussed, which could provide some reference for pickle production.