日本酱油的特征及其酿造工艺.pdfVIP

李金红 日本酱油的特征及其酿造工艺 中图分类号：TS264. 2 文献标识码：D 文章编号：1006 - 8481（2005 ）05 - 0033 - 04 日本酱油的特征及其酿造工艺 李金红 （扬州三和四美酱菜有限公司，江苏 扬州 225009 ） 摘 要：介绍了日本酱油按酿造方法分为本酿造酱油、新式酿造酱油和酶处理液———氨基酸液混合式酱油3 类，按原料及成品特征又可分为浓口酱油、淡口酱油、溜酱油、甘露酱油、白酱油和其它酱油等，并介绍了各自 的特征。着重介绍了本酿造浓口酱油的生产工艺，主要为原料精选、浸泡、蒸煮、混合制曲、入池发酵、压榨和 灭菌等工序；新式酿造酱油是脱脂大豆酸解成氨基酸液，用碳酸钠中和，加入生酱油或本酿造醪经发酵、熟成、 压榨、除糟和灭菌等工序制作而成的。简述了酱油的质量检验与保质期。 关键词：日本酱油；特征；工艺 The feature and fermenting technology of Japanese soy sauce LI Jin - hong （Sanhesimei Preserved Vegetabie Limited Company ，Yangzhou ，Jiangsu ，225009 ） Abstract ：According to the fermenting technoiogy ，Japanese soy sauce can be ciarified as traditionaiiy fermented soy sauce，newiy fermented soy sauce. According to the raw materiai and the features of soy sauce ，there are strong soy sauce ，thin soy sauce ，saut soy sauce ，sweet dew soy sauce ，paie soy sauce and etc. Their individuai features are introduced. The traditionaiiy fermenting technoiogy of strong soy sauce is discussed in detaii. It is composed of raw materiai choosing，soaking ，boiiing and steaming ，compound production of yeast ，fermentation ，sgueezing ，steriiiza- tion and etc. Degreasing bean is acidoiyzed into amino acid iiguid and neutraiized with sodium carbonate. Mixed with raw soy sauce or traditionaiiy fermented dregs，the mixture is fermented ，cooked and sgueezed. After a process of re- movai of distiiied grains and steriiization ，the newiy fermented soy sauce is produced. The guaiity inspection of soy sauce and its guarantee period are aiso mentioned in this articie. Key Words ：Japanese soy sauce ；feature ；technoiogy 稀发酵酱油的风味因发