摘要
本文阐述了酱油制曲中氨味产生原因,并且通过分析与试验表明,蒸煮加水量控制为136%,对曲池等进行良好杀菌,控制制曲生产的温度、风量等,可以达到良好控制氨味的出现。
The article studied the reason causing ammonia smell in the making-leaven of the soy. The results showed that the water quantity controlled to 136% in the steam, the good sterilization in the leaven pools, and the temperature and wind-quantity controlled, can reach controlling the ammonia smell.
