Method for improving flavor of brewed soy sauce

The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtai...

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Bibliographische Detailangaben
Hauptverfasser:	LIU SHANCE, YE ZHUZHU, ZHANG JIACHENG, ZHANG ZHIWEI, OU XIAOMING, ZHANG LINGFEN, ZHOU MENGMENG, LIN MENGSHA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtain a finished product. According to the method, the whole flavor of the brewed soy sauce is improved by directionally adding the acidic flora and the aroma enhancing bacteria and performing temperature-controlled fermentation by virtue of geothermal water. 本发明公开了一种提升酿造酱油风味的方法，包括以下步骤：(S1)复合发酵菌群配制；(S2)控温发酵；(S3)添加复合风味菌群；(S4)出油、调配成品。该方法通过定向添加酸性菌群和增香菌，并借助地热水控温发酵，进而提升了酿造酱油的整体风味。