作　　者： ; ;

机构地区： 太原理工大学

出　　处： 《中国酿造》 2006年第10期49-50,共2页

摘　　要： 白酱油以富含淀粉的小麦为主要原料,只需添加少量的大豆原料。在酱油发酵的整个生产过程中(即从原料处理至成品包装)所有的工序均需采取措施防止色泽加深。其有效的方法为原料短时蒸煮30min～40min、制曲46h～48h、低温短时发酵30℃、2～3个月、成曲除去孢子等,可以保证白酱油的良好色泽。 White soy sauce was produced using wheat rich in starch as main material with the addition of a little amount of soybean. Measures to avoid color darkening were adopted in all procedures from the treatment of raw materials to product package. Good color was obtained by several measures, including short-time steaming for raw materials （30-40 min）, koji-making at low temperature （30℃）） for a short term of 46-48 h, fermentation for 2-3 months and removing spore from mature koji.

关 键 词： 小麦 自酱油 脱豆皮 低温发酵 控制品温

领　　域： [轻工技术与工程] [轻工技术与工程]