酱油活性干酵母在日式工艺中的应用

Application of Soy Sauce Active Dry Yeast in Japanese-type Soy Sauce Process

为提升日式酱油风味,使用酱油活性干酵母替代自培酵母菌进行日式酱油发酵试产。结果表明,使用酱油活性干酵母能进一步优化日式工艺,调整料水比和盐水浓度,改善酱醪环境,促进发酵,达到提升日式酱油风味的目的。

In order to improve the flavor of Japanese-type soy sauce, a trial production of Japanese-type soy sauce fermentation was carried out using soy sauce active dry yeast instead of autotrophic yeast. The results showed that the use of active dry yeast could further optimize the Japanese-type soy sauce process, adjust the ratio of raw material and water and brine concentration, and improve the mash environment, promote fermentation, and achieve the purpose of enhancing the flavor of Japanese-type soy sauce.