试论酱油温酿发酵生产工艺

Soy sauce production with warm-keeping fermentation

以豆粕、小麦为原料,采用大水分制醪,通过夹层水浴控制温度在40℃～45℃进行温酿发酵酱油的工艺的探讨。温酿发酵酱油风味虽然不及高盐稀态酱油,但却远好于低盐固态酱油,而且发酵不受季节限制,周期较短,只要采用适宜的工艺参数,加强生产过程控制,该工艺具有一定的发展前景。

Using soybean meal and wheat as raw material, the warm-keeping fermentation of soy sauce was conducted by a large water system mash and controlled water temperature 40℃-45℃ in a sandwich layer water bath. The flavour of produced soy sauce was not as good as that of highsalt liquid-state fermentation soy sauce, but better than that of low-salt solid-state fermentation. The warm-keeping fermentation processing had the advantages of not seasonal restriction and manufacturing period was short. The technology had certain development prospects when proper parameters had been applied and strengthening the process had been well controlled.