酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
11期
106-109,114
,共5页
本酿造酱油%香气%耐盐酵母%高盐稀态发酵
本釀造醬油%香氣%耐鹽酵母%高鹽稀態髮酵
본양조장유%향기%내염효모%고염희태발효
naturally-fermented soy sauce%aroma%salt-tolerant yeast%high-salt and diluted-state fermentation
介绍了本酿造酱油香气物质的分类和特点,强调了酱油香气的来源及形成机理,并重点介绍了耐盐性酵母在改善本酿造酱油香气方面的研究进展.最后指出当前我国本酿造酱油行业的现状,表明高盐稀态发酵工艺是今后生产高档酱油的主要发展方向.
介紹瞭本釀造醬油香氣物質的分類和特點,彊調瞭醬油香氣的來源及形成機理,併重點介紹瞭耐鹽性酵母在改善本釀造醬油香氣方麵的研究進展.最後指齣噹前我國本釀造醬油行業的現狀,錶明高鹽稀態髮酵工藝是今後生產高檔醬油的主要髮展方嚮.
개소료본양조장유향기물질적분류화특점,강조료장유향기적래원급형성궤리,병중점개소료내염성효모재개선본양조장유향기방면적연구진전.최후지출당전아국본양조장유행업적현상,표명고염희태발효공예시금후생산고당장유적주요발전방향.
In this paper, the classification and the characteristics of the flavoring substances of naturally-fermented soy sauce were introduced, the source and the formation mechanism of soy sauce aroma were elaborated, and the emphasis was on the research progress in the use of salt-tolerant yeast in improving soy sauce aroma. Finally, the present situations of naturally-fermented soy sauce in China was discussed and it was suggested that high-salt and diluted-state fermentation technology was the major development direction for the production of top-grade soy sauce in the future.
