摘要
酵母菌在酱油及酱类生产中能产生特殊的香味,是酱香的重要来源;在酱油生产中添加酱油活性干酵母,能使酱油中的乙醇和总酯的含量等指标明显提高,酱油品质显著改善;酱油活性干酵母作为一种活性干菌体使用、存储也非常方便。
The components which produced by yeast play a very important part in the flavor of soy sauce and other sauces. The key sensory index, such as ethanol and esters contents, have increased significantly with adding soy sauce active dry yeast in the production of soy sauce, and the quality of soy sauce improved significantly. The use and storage of soy sauce active dry yeast are very convenient.
出处
《中国酿造》
CAS
2012年第6期162-165,共4页
China Brewing
关键词
活性干酵母
酱油
应用
active dry yeast
soy sauce
application
