发掘天然发酵的真谛,促进发酵调味品发展

摘要

阐明天然发酵以改善产品风味为目的，把握发酵调味品矛盾的总体，工艺条件是“多菌种常温平衡发酵”。能满足发酵调味品风味要求高的需要，顺应生化变化的规律自然形成。工艺经过几千年的传承改进是实践经验的结晶，指出盲目以提高产品主要成分为目的，用纯种发酵取代天然发酵是产生产品风味不足的根源。%The natural fermentation takes improving the flavor of product as the aim,master the main body of contradiction of fermented condiment,the technology condition is "multi-strains balance fermentation at normal temperature",which can meet the needs of fermented condiment,comply to the biochemical changes law to form naturally.The technology with thousands of heritage and improvement is the crystallization of practical experience,replacing natural fermentation with pure breed fermentation,for the purpose of improving the main ingredients of product,which is the source of flavor deficiency of product.