Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce
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- 作者：Nguyen Xuan Hoanga ; Sophia Fernga ; Ching-Hua Tingb ; Wei-Hua Huanga ; Robin Yih-Yuan Chioua ; Cheng-Kuang Hsua ; ckhsu@mail.ncyu.edu.tw" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy sauce ; Optimization ; Fermentation
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：242-250
- 全文大小：2390 K
文摘
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Optimum fermentation for soy sauce was at 10% w/w brine content, 40.7 °C for 4.6 days.
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These conditions obtained first grade soy sauce based on the requirement of Taiwan.
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Second-order polynomial models fitted the chemical properties of soy sauce very well.