高盐稀发酵浸出法酿造酱油的研究.docVIP

毕业设计(论文) 题目： 高盐稀发酵浸出法酿造酱油的研究  高盐稀发酵浸出法酿造酱油的研究 摘要 　在GB18186 - 2000 标准中，我国酿造酱油产品按其生产工艺的不同，划分为两个大类：一类是高盐稀态发酵工艺酱油(含固稀发酵工艺酱油) ，另一类是低盐固态发酵工艺酱油。“酿造酱油”的传统发酵工艺主要包括：高盐稀态发酵（浸出法）工艺、高盐稀态发酵（压滤法）工艺和固稀发酵法酱油酿造工艺，它们都属于“高盐稀态发酵工艺”的范畴。高盐稀发酵浸出法是以大豆、面粉为主要原料，由蒸料、制曲、高盐、稀态发酵，发酵期3～6 个月，再用浸出法滤出酱油，在稀态发酵期间，采用日晒夜露的方法，利用太阳的热能促使酱醪成熟，这种工艺在日照时间长、年平均气温高的南方广泛应用。 关键词：酿造酱油；高盐稀态发酵；浸出法  THE RESEARCH OF HIGH SALT LEACHING DILUTE FERMENTATION OF SOY SAUCE ABSTRACT In the GB18186 - 2000 standard, Chinas brewing soy sauce products according to their different production process is divided into two broad categories: one category is high-salt liquid fermentation of soy sauce (with solid thin soy sauce fermentation process), and the other is a low-salt Solid-state fermentation of soy sauce. Soy sauce in the traditional fermentation process include: high-salt liquid-state fermentation (leaching) process, high-salt liquid-state fermentation (pressure filtration method) technology and solid thin soy sauce fermentation process, they all belong to high-salt liquid fermentation process. Dilute high salt extraction method is based on fermentation of soybean flour as the main raw material, from the steamed material, koji, high-salt, diluted state fermentation, issue 3 ~ 6 months, and then leaching filter out soy sauce during fermentation in dilute state , using the method of sun, using the suns heat prompted sauce mash mature, and this process in the sunshine for a long time the average high temperature of the South widely used. Key words: soy sauce; high-salt liquid fermentation; leaching  目 录 1 绪论………………………..……………………………….………………………………6 1.1 课题背景及目的………………………………………………………………………6 1.2 国内外研究状况………………………………………………………………………6 2 酱油生产工艺……………………………………………………………………………...7 2.1 酱油的基础知识…………………………………………………………………. .7 2.1.1 酱油的起源……………………………………………...…….………………7 2.1.2 酱油的分类 ………….……………………………………………………….7 2.1.2.1 按标准划分………………………………………………………………….7 2.1.2.2 按特性及用途划分………………………………………………………….8 2.1.2.3 按酱油产品的体态划分…………………………………………………….8 2.2不同发酵方法对酱油