提高酱油质量风味的工艺方法

在发酵过程中靠多种微生物的酶系对原料中蛋白质、淀粉等分解、转化、合成形成酱油的色、香、味、体。为更好地控制产品质量,提高产品的质量风味,对控制酱油成曲质量、色素形成及香气成分的工艺方法进行探讨。

Techniques and Methods to Improve Quality and Flavor of Soy Sauce

In the fermentation process,a variety of microbial enzymes in the raw material of protein,starch decomposition,transformation,synthesis of form and color of soy sauce,smell,taste and body.Through the soy sauce koji quality control,research,and pigment formation of aroma components of exploration,to open up a better way to control product quality,improve product color,smell,taste,body.