_酿造酱油_高盐稀态发酵工艺综述

:1000-9973(2006)01-0028-04,(,050051):,:;;:TS26412:AAbstract:Thispaperintroducedtheprocessofproducesoysaucethroughhighsaltliquidstatefer2mentationcombined.Keywords:soysauce;technology;highsaltliquidstatefermentationGB18186-2000,,:(),,(),500,90%(),70%80%,GB18186-2000(46)10%,,,,,,,,21,,1,33,111(),(,36,,,,,,,:,:2005-09-06No.1Jan.2006120061CHINACONDIMENT©1994-2007ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.:1820Be22.5,15%16%,,,,3,45,,,,112,,,,,,,():60%40%(),,()1214Be;4050();114042,45,1415d,1415d,,,351820Be1.5,,,,,,,():113()()()(),,,,(),(56),,(/),:921©1994-2007ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.=5.54.5(),,,,561820Be,,,,(2030d)15,pH(),pH,,,,pH(3040d),,,,,,2211,,,,,,,,:,,(),,6,(1920Be),(,),(6):,3(),3(),,,,,,,,3212,,,,,,,,,30%40%,?03323©1994-2007ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(),?,,,,,,213(),,,,,,,,:,,267,,,,,,:,8,10,,12,,,,,,,,,,,,,,,,,,,,,680%6,,,,,,,,,,,2070,,,,:,,,,,,,(42)131©1994-2007ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(2000/g)2.6.2.2:,,,DE15%20%:,8590,9010,102.6.2.3:,DE25%35%,0.2%:100/g,64,6062,30min2.6.2.4:7.5%8.0%,0.3%0.4%,56:60/g,0.1%,2830,3037,3233,6068h2.6.2.5:5%6%,4.5%5.5%:2830,3234,36,0.07m3/m3.min-0.1m3/m3.min2.6.2.6:,,0.5g/100mL:60/g,100/g,4555,48h2.6.2.73,,,,,:[1],1[M]1:,2000,390-4341[2]1[M]1:,1992.21[3]1[M]1:,1999.21(31),,,,,,,,,,,,,,24323©1994-2007ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.