酱油生产过程中添加毛花卤提高风味和原料利用率的研究

Research on Adding Lanatoside Halide in the Process of Soy Sauce to Improve the Utilization of Raw Materials

毛花卤是腐乳前期发酵的毛胚经食盐腌制析出的卤水,因腌制过程中蛋白酶作用蛋白质分解成氨基酸,同时毛花卤中含有残留的毛霉菌丝,加上食盐的调和,使得毛花卤呈鲜味。研究通过在酱油酿造过程中添加毛花卤,在发酵过程中毛霉菌丝自溶成呈味物质,且毛花卤中自带氨基酸成分,从而提高了酱油的风味和原料利用率。

Lanatoside halide is the brine of pickled by salt in the early stage of the fermented bean curd fermentationof hair embryo.Because in the process of pickled protease protein breaks down into amino acids,at the same time,lanatoside halogen containing residual mucor silk,add salt to reconcile,makes lanatoside halide freshness.In thisarticle,adding lanatoside halide in the soy sauce brewing process,and mucor autolyzed into a flavour substances inthe process of fermentation,at the same time,lanatoside halide contains amino acid composition,so as to improvethe flavor of soy sauce and raw material utilization.