母子酱油发酵过程中添加酵母对质量的影响

Effect of Supplement with Yeast on the Quality of Muzi Soy Sauce in the Process of Fermentation

在采用高盐稀态发酵工艺生产酱油过程中,添加不同量的酵母对产品质量产生不同影响。当酱醪中的酵母添加量为10%时,酵母数量为106个/m L,酱油的甜味和厚度较佳。

In the production process of soy sauce with high salt liquid-state fermentation technology,adding different amounts of yeast has different impact on product quality. When amount of yeast added in soy sauce mash is 10% and the amount of yeast is 106 per m L,the sweet taste and thickness of soy sauce are best.