控温发酵生产高盐稀态酱油发酵、压榨和精制工艺探讨

Fermentation, squeezing and refining technology of high-salt diluted soy sauce by temperature controlled fermentation

通过对高盐稀态酱油控温发酵科学酿造生产工艺的研究,较详细阐述了高盐稀态酱油的发酵、压榨和精制各个制作生产阶段的工艺过程、控制要点、主要设备流程以及微生物变化过程。旨在为不同规模厂家选择适宜的发酵、压榨及精制工艺提供借鉴。

The brewing technology of high-salt diluted soy sauce by temperature controlled fermentation was studied. The technology process, control point, main equipment and microbial change during the process of fermentation, squeezing and refining was introduced in detail. The aim of this study is to provide reference for selecting suitable fermentation, squeezing and refining technology of different scale manufacturers.