用激活酿造法提高酱油的生产效率

Raising the producing efficiency of soy by enhancing brewing activity

用激活酿造生产酱油的新方法,能提高米曲霉的孢子发芽率,增强抗菌能力,提高成曲中酶的活性,进而提高原料利用率,缩短酱油发酵生产周期。结果表明,采用该项技术,酱油的发酵时间缩短到10天以内,酱油中氨基氮的含量比对照工艺高10％到40％;所得酱油的色香味均达到优质酱油的要求,酱油的色泽为深红褐色,鲜味及香味超过一般工艺酿造的酱油。

It is reported that the method of enhancing brewing activity in the soy producing. The method can increase the ratio of germination of spores, and enhance the enzyme activity. The brewing time can be shortened in 10 days.The content of the amino nitrogen in the soy made by new method is higher above 10% to 40% than that of the contrast sample.