先固后稀添加酵母、乳酸菌是提高酱油风味的捷径

A quick flavor improvement of soy sauce by applying solid-liquid two stage fermentation with yeast and lactic bacteria

本文阐述了先固后稀酿造工艺中添加酵母、乳酸菌 ,采用淋浇后熟发酵原池浸出法可以提高酱油风味 ;同时采用双菌种制曲提高酱油谷氨酸含量。严格低盐固态发酵工艺规程 ,保证前期发酵的酱醪质量。该工艺适用于现有低盐固态发酵设备的企业 ,为国内多数酿造厂生产优质酱油提供了一条合理化建议。

The paper introduced a Solid-Liquid two-stage fermentation process to improve soy sauce flavor In this process,yeast and lactic bacteria be inoculated during fermentation,and an original-fermentation-tank maturation technical by shower-cycling extraction is also applied The new process also includes a bi-strain koji preparation to increase the glutamic acid content of soy sauce This process requires a strict controlled Low-Salt-Solid fermentation regulations to guarantee the initial quality of Jiangpei This process could be applied to manufactories having Low-Salt-Solid fermentation factilities The process brings an option to most soy sauce manufactory to produce good quality soy sauce