酱醅

本实验研究了酱醅澥稀为酱的环节中主要成分的变化及其与酱的质量关系。

The variance of main components in bean sauce mash during nature fermentation and the its relation with the quality of bean sauce was analyzed .

酱醅澥稀为酱的分析

Analysis of the bean sauce mash

母子酱油发酵酱醅中霉菌菌相的研究

Study on the mould changes in Mu-Zi soy sauce mash

酱醅色的剖析

Analysis of the color of soy sauce paste

低盐固态发酵工艺酱醅中微生物区系的分析

The microorganism constitutes analysis of soy sauce mash during the low-salt-level solid state fermentation

同时，对酱醅中细菌和酵母菌所产生的蛋白酶和淀粉酶活性进行了探讨。

On the other hand , we made a discussion on protease and amylase of it .

高压法酱醅色的多项技术指标都高于常压法酱醅色。

Furthermore , the technique indexes were higher than when the soy paste was produced by atmospheric-pressure method .

酱醅的后熟管理是提高酱油风味的有效途径之一。

The post-ripening management of soy sauce mash is one of the efficient ways to enhance soy sauce flavor .

应及时调控与保持酱醅稳定的状态，防止过熟而造成酱中营养物质的损耗。

The steady normality of soy sauce paste should be regulated and maintained in order to avoid losing nutrition .

适度酱色也反映出发酵酱醅成熟程度达最佳状态，色香味体和有效营养成分全备。

The moderate dark reddish brown reflects the best state of moderate degree of ferment sauce , color , flavor , taste , state and effective nutrition component are all ready .

该文介绍了传统酿造酱油先用低盐固态发酵制酱醅，后用高盐稀态酿制酱醪的工艺技术。

This paper introduced the traditional processing technology of brewing soy sauce , which made soy paste with low-salt solid fermentation firstly and then soy sauce mash with high-salt liquid fermentation .

在敞开式发酵酱醅中，酸和酯含量较高，但醇香味较少，有些还会形成霉花浮膜，这严重影响酱油的品质。

In the open-style sauce mash fermentation , the content of acid and ester was higher but the alcohol smell was less , some would take shape of mold floating membrane , which seriously affected the quality of soy sauce .

对发酵阶段的工艺参数进行了研究，结果表明：最佳拌曲盐水浓度为14%，酱酷最佳含水量为60%，酱醅发酵第一阶段时间为14天，发酵温度为42℃左右。

The results showed during fermentation , the optimum condition was 14 % salt water , 60 % water content , retaining 14d at 42 ℃ .

在制酱过程中，酱的颜色是由酱醅色转变而来的，酱醅色又与酱醅成熟度有着一致性及同步发展转换关系。

The color of soy sauce paste was transformed from color of soy sauce paste mash in paste making and had consistency and synchronous transforming relationship with optimal maturity degree .