[生物工程精品] 酱油的制作 论文

XXX本科生毕业设计（论文）题目酱油的制作姓名XXX学号XXX系别生命科学系专业生物工程指导教师XXX职称教授年月日XXX教务处制摘要本研究的工艺流程主要是先制曲，即以豆粕和麸皮为原料培养米曲霉，然后将曲装缸进行固态低盐发酵，发酵一段时间后，再进行淋油。关键词米曲霉，发酵，酱油XXXA1A0A2A3A4A5A6A8A9A7A11ABSTRACTRAWSTARTERWASPRODUCEDFIRSTLYBYCULTIVATINGASPERGILLUSORYZAEONSOYBEANMEALANDWHEATBRANASRAWMATERIALSSOLIDSTATEWITHLOWSALTFERMENTATIONWASCARRIDOUTFORAFEWDAYSINATANKBEFORELEACHINGOILKEYWORDSASPERGILLUSORYZAE,FERMENTATION,SOYSAUCE指导教师评语该生认真查阅参考文献，实验方案设计合理，在规定时间内完成了预定任务，初步掌握了从事有关研究的基本实验技能，具备了一定的独立从事科学研究的能力，达到了本科生的培养目标。该文达到了学士学位论文水平。A12A10A13A14A15A16A18A19A20A21论文等级A22A17A23A24A25A15A26A27A18A19A20A21系审核意见A22A28A26A18A19A20A21A29A30A31A32A33A34A35A36A37A38A39A37A40A41A42A43A44A45A38A46A47A44A48A49A50A51A52A53A54A55A56A57A58A59A57A60A61A62A63A64A65A66A67A68A69A70A71A72A73A74A75A67A72A75A76A77A78A79A80A81A82A72A75A83A70A71A57A84A85A86A87A57A88A89A90A91A71A57A92A93A94A95A71A57A96A97A98A97A99A100A101A76A102A92A103A62A104A105A106A80A67目录摘要1XXXA107A108A109A110A111A112A113A114A115A116A117关键词1ABSTRACT1G46G72G92G90G82RG71S1G5353G1634011G7460料G994方G887311G171酱油G18259G17908的G7460料11G171G171酱油G18259G17908的原料G994G17753料G211G171G17G21酱油G18259G17908G6164G19668G5506生G10301G211G17G21酱油G18259G17908的方G8873G211G17G22发酵G231G17G23淋油G23G21G13479G7536G994G2010G7524G23G21G171酱油G5875G4460G6363标G23G21G17G21理G2282G6363标G23G21G17G22关G1122制曲G24G21G17G23关G1122发酵方G8873的G17885G6333G24G22G16764论G25G22G171G5647G13479G25G22G17G21G4649G7407G25参考文献G25G14280G16886G26XXXA118A119A120A121A122A123A124A125A126A127A128酱油的制作生物工程专业学生XXX指导教师G59G59G59A129A130A118A131A132A133A134A135A136A137A138A139A140A141A142A143A144A145A146A147A148A149A150A151A152A153A154A155A156A157A143A158A144A159A160A161A143A162A163A164A165A166A167A168A169A170A171A144A170A171A172A173A174A175A160A144A176A164A165A177A178A179A180A181A182A181A182A157A143A158A144A170A171A144A183A178PRODUCTIONOFSOYSAUCEA184A185A186A187A188A189A190A187A187A188A189A191A192A193A194A195A192A196A195A197A196A193A192A194A198A196A199A200A201A202A197A200A203A204A196A194A195A205A206A207A206A202A201A205A195A204A208A192A195A204A209A210A211A212A213A214A215A216A217A218A218A219A212A220A215A221A222A223A214ONSOYBEANMEALANDWHEATBRANASRAWMATERIALSA224A199A205A204A200A225A194A195A192A195A197A193A204A195A226A205A199A193A225A194A192A205A195A203A197A196A227A197A209A195A192A195A204A199A209A193A192A194CARRIDOUTA203A199A196A192A203A197A193A200A192A206A194A204A209A192A195A192A209A228A207A197A203A199A196A197A205A197A192A202A226A204A209A210A199A204A205A229A230A197A206A193A199A196A200A194A231A211A212A213A214A215A216A217A218A218A219A212A220A215A221A222A223A214A232A233A197A196A227A197A209A195A192A195A204A199A209A232A224A199A206A194A192A201A202A197引言酱油是G11004G1328G9933G16855时的G16855G2631G2709。G256G20147以G2631为G3837G257，G6117G3281G14768G13960G16774究G14406G451G20333G451G2631G451G5430，在G9933G16855时酱油的主要G1328G11004是G3698G14406G451G3698G2164酱G20333和G2700G2631。G19555G11540G1166G1216生G8975水平的G6564G20652，G9052G17165G13785G5062G13475G993G9397G17287G1122G9157G14406G8913G451G8999G12276G5242的水平，G13792是G2533G14841养G451G1457G1593G451G20130G2631G3809合G2282G451G20652G7735G2282发G4649，酱油的G14406G8913G1319态G1075是G15925G18339G1147G2709G17148G18339的一G1022G18337要G6363G19036，G9052G17165G13785G4557G2487G2631的要G8726，G7368G993G2499G5585G16282。G7512成酱油G20333G8680的G5506G18339G10301G17148有G21G19G19G3822G12193，G5430成酱油G2631G16285的G7438制是G8616G17751G3809G7446的。酱油生G1147是以G7905G10301G15519G11345G2462G11911水G2282合G10301G708主要是G9108G12893）为原料，在制曲发酵时G5506生G10301释放的各G12193G5506生G10301酶或其他催G2282剂的G1328G11004下，将无G2631的G15519G11345G17148G451G9108G12893G451脂肪等水解生成G3822G12193氨基酸G451糖G2010G451甘油和有G7438酸等具有特殊G20130G2631的G10301G17148，再以这些G10301G17148为基础，G13475过一定时间的G3809G7446生G10301的G2282学反应G708即后熟发酵）G5430成具有特殊G14406G8913G451G20333G8680G451滋G2631和G1319态的G16855G2631液A234A235A236。1材料与方法11酱油酿造的材料G17885G6333生G1147酱油的原料，是由酱油的成G2010决定的。酱油的主要成G2010是氨基酸和糖。酱油的生G1147过程，就是G15519G11345G17148G2010解成氨基酸G451G3822糖G2010解成单糖的过程。因此生G1147酱油的原料应是含有G15519G11345G17148和G3822糖G708主要是G9108G12893）的原料。在酱油G18259G17908中，G4557原料发酵成熟的快慢G451成G2709颜G14406的G8999淡以G2462G2631道的鲜美有直接关系的是G5506生G10301，曲G12193的G17885G6333以购为宜，既方便又G13475济。111酱油酿造的原料与辅料XXXA237A238A239A240A241A242A243A244A245A246A247原料是酱油G18259G17908中的G10301G17148基础，合理G17885G6333原料是降低成本G451G6564G20652G13475济效益的G18337要措施。酱油生G1147的原料G2499G2010为基本原料G708如G15519G11345G17148原料G451G9108G12893G17148原料G451G20147盐和水等）和G17753助原料G708如G3698G14406剂G451助鲜剂G451防腐剂等）。G17885G6333G15519G11345G17148原料和G9108G12893G17148原料应具有G15519G11345G17148含G18339G17751G20652，G11911水G2282合G10301适G18339，利G1122制曲和发酵，无霉变G451无异G2631，资源丰富，价格低廉等特点。蛋白质原料G15519G11345G17148原料是G7512成酱油成G2709中氮素成G2010G2462鲜G2631的主要来源，G1075是G7512成酱曲G14406素的基G17148之一。豆粕是大豆先G13475适当G2164热处理，G16855节水G2010至11G17G241G23后，再G13475轧胚G7438压扁，然后G2164入有G7438溶剂，以浸出G8873G6564取油脂G6164剩的副G1147G10301。一般呈颗粒状，有时部G2010G1075G13479成团块。豆粕中脂肪含G18339极少，G15519G11345G17148含G18339G17751G20652，水G2010少，易G1122G12893碎，是做酱油G17751理想的原料A248A249A250。淀粉质原料G9108G12893是酱油中G11911水G2282合G10301的主要成G2010，是G7512成酱油G20333G8680G14406素的主要原料。G9108G12893原料通常以麸皮等粗原料来代替。麸皮是目前酱油生G1147的主要G9108G12893G17148原料。麸皮中含有丰富的G3822缩戊糖和一定G18339的G15519G11345G17148。麸皮G17148地疏松，G1319轻，面积大，利G1122制曲。麸皮中的木G17148素G13475过酵母发酵后生成G23G16G1069基G5852G2031木G18222，G4439是酱油G20333G8680的主要成G2010之一。麸皮中G17836含有G13512生素G2462G19053G19093等G1815素，因此G18331G11004麸皮为原料G2499G1431进米曲霉的生G19283G13333G8554和G1147酶，又利G1122淋油，G6564G20652酱油原料利G11004G10587和出G2709G10587A248A251A250。食盐和水G20147盐G1075是酱油生G1147的原料之一。G4439G1363酱油具有适当G2700G2631，G5194G994G16907氨酸G13479合G7512成酱油的鲜G2631，在发酵过程G2462成G2709中又有防G8502腐G17145的G1328G11004。酱油生G1147中的G20147盐应G17885G11004G8707G2282G19060含G18339G20652颜G14406G8917G11345G7446G17148少的G1328原料。酱油生G1147中G19668要大G18339的水，一般G17885G11004含G19093少G11840G5242G4579的G14270来水G9157G1129水G2462G9177G8917G8839水G8755水G9258水等。因为含G19093过G3822G1262G5445G2721酱油的G20333G8680和G20130G2631，G13792G11840G5242大的水G993G1177G4557酱油发酵G993利，G13792G1000G17836G1262G5353G17227G15519G11345G17148G8797G9108。112酱油酿造所需微生物酱油具有独特的G20130G2631，G20130G2631的来源是由G5506生G10301G5353G17227的一系G2027生G2282变G2282G13792G5430成的。酱油G18259G17908中应G11004的曲霉G14752是米曲霉（ASPERGILLUSORYZAE）。米曲霉G14752一般为G21656G13523G14406，成熟后变为G21656G16100G14406，G2010生G4406G4388G3848呈放G4568G5430G20042G3230G5430或G10954G5430，G4579G7787一般为单G4630。G2010生G4406G4388呈G10711G5430，平G9381，少G6980有G2062。G7380适培养G9213G5242为30G263G5050G2503，G7380适PHG1552为60G5050G2503。12酱油酿造的方法在酱油制备过程中有G1016步发酵。G12544一步是固态发酵，出G10628在制曲过程中。在这G1022过程中，在有G8699G7477G1226下G1147生G3822G12193酶。G12544G1120步发酵是在G2164盐之后，G15999G12228做盐水。在这步主要是G2400G8699发酵。在盐水发酵的G7101G7411，来G14270曲中的酶水解G15519G11345G17148，G1147生G13969和G9228G12175氨基酸。G9108G12893G15999G17728G2282成单糖，这些单糖反过来又G1328为G13796盐的G13466G14752和酵母的生G19283G5225G10301。G19555G11540发酵的进行，这些G13796盐的G5506生G10301在接下来的发酵过程中G17227主G4560地位。G6164有酶反应G451生G2282反应以G2462G2282学反应，G5430成了G16780G3822G7044的G6393发和G993G6393发G5627G10301G17148，G13792这些G10301G17148G5430成了酱油的特G5461颜G14406G451G20130G2631XXXA252A253A254A255A1A0A2A8A9A3A11和G2631道A4A5A6。制曲G12193曲的制备G279制曲原料处理G279成曲G17148G18339G994要G8726G12193曲就是G12193G4388。G1260G14403的G12193曲能G1363曲G14752G1817G2010G13333G8554，G993G1177直接G5445G2721酱油曲的G17148G18339，G13792G1000G5445G2721酱G18302的成熟G17907G5242和成G2709的G17148G18339。因此G4557G12193曲制G17908的要G8726G2325G2010G1017格，以G1457G16789曲G12193的G13443G8503和具有G14403G3921的G5627能。菌种的选择曲G14752的生理G994生G2282G1328G11004是决定酱油G5627G17148的G18337要因素,G13792G1000G1262G5445G2721酱油的G14406G20333G2631以G2462原料利G11004G10587等。G14752G12193G17885G6333的G7477G1226如下G321G993G1147生G21656曲霉G8614素G727G322G15519G11345酶G2462糖G2282酶G8975力G5390G727G323生G19283G13333G8554快，G4557G7446G14752G6281G6251力G5390G727G324发酵后具有酱油固有的G20333G8680G13792G993G1147生异G2631。酱油G18259G17908中G6164G11004的曲G14752是米曲霉。试管菌种的培养及保藏制备培养基G252G20544G19095G15235G14901G14808糖培养基G708PDA）G7081L）G20544G19095G15235200G，G14901G14808糖20G，G10768脂15G79420G，G14270然PHG1552。具G1319制G8873为G20544G19095G15235G2447皮，G2011成块，G10050G884430MIN，然后G11004G13445G5079过G9400，再G2164G14901G14808糖G2462G10768脂，G10088G2282后G15929G1817水至1000ML，118G263灭G1475230MIN。接G12193后置G112232G263恒G9213箱内，待G14752株发育G13333G8554，G19283G9397G4406G4388，呈G21656G13523G14406后取出。扩大培养原料配G8616麸皮8G24G，豆粕1G24G，水9G19ML。将此原料混合拌匀后G2010装G1122G13475干热灭G14752的250ML三角G10954中，121G263灭G1475230MIN，冷却后备G11004。在无G14752室内接入试管原G14752。摇匀后置G112232G263恒G9213箱内，18HG5050G2503，三角G10954内曲料G5062稍发G11345G13479饼，摇G10954一次，将G13479块摇碎。继续置G112232G263恒G9213箱内培养，再G13475过G23HG5050G2503，又发G11345G13479饼，再摇G10954一次。G13475过G21G3837培养后，把三角G10954轻轻倒置过来，继续培养一G3837，全部G19283G9397G21656G13523G14406G4406G4388后即G2499G1363G11004。原料处理原料配G8616豆粕1G19，麸皮G23G17G22，水1G23LG17将G12893碎G3921的豆粕和麸皮留置部G2010麸皮单独G9177蒸拌匀，G2164入G6164G19668要的水G1833911，G5194G1363其均匀G13792完全G15999吸收，G2164水后G19668要G13512持一定的吸收时间。原料蒸G10050翻拌均匀后，将原料放入锅中，1G211G263下蒸G10050G25G19G2010钟，即G2499出锅。冷却接种蒸料G13479束后，把原料从锅中取出冷却至G22G24G23G19G263时抢G9213接G12193，时间越短越G3921。接G12193方G8873首先将相当G1122料的G19G17G21G24G19G17G24的曲G12193G994G9177蒸过的麸皮拌匀，再均匀撒G5079在冷却的蒸料中，混合均匀，堆成丘状G23G25G4579时，中间翻堆一次，然后摊平，即G2499进入培养阶段。一般接G12193后G22G16G24G3837，曲料即G2499成熟。成曲质量与要求成曲G17148G18339标准一般通过G5875G4460特G5627和理G2282G6363标G2010G7524来确定其G1260劣。G5875G4460特G5627外观淡G21656G14406，G14752丝密集，G17148地均匀，G19555时间延G19283颜G14406G2164G9157,G993得有黑G14406G451棕G14406G451灰G14406，G993得有夹心。G20333G8680具有曲G20333G8680，无霉臭G2462其G4439异G2631。手G5875曲料蓬松柔软，潮润绵G9381，G993粗糙。理G2282G6363标水G2010一G451四季G5242含水G18339G3822为G218G22G21G727G1120G451三季G5242含水G18339G3822为G21G25G22G19。G15519G11345酶G8975力1G19G19G191G24G19G19UG708福林G8873）A7A10A12。13发酵酱油发酵是利G11004成曲中的米曲霉G451酵母G14752G6164G2010泌的各G12193酶类，将曲料中的G15519G11345G17148G451XXXA13A14A15A16A17A18A19A20A21A22A23G9108G12893G10301G17148G2010解，G5430成酱油独有的G14406G451G20333G451G2631成G2010。发酵过程中要避免有害G7446G14752污染，为酶G1431反应G6564供有利G7477G1226，G1363酱油醅能顺利G8503常地G17728G2282成熟A24A25A26。发酵是G18259G17908酱油中极其G18337要的一G1022关键过程。发酵方G8873G2462操G1328的G3921坏，均将直接G5445G2721酱油的G17148G18339G994原料利G11004G10587。本实验G18331G11004低盐固态发酵G8873制备酱油。工艺流程盐水成曲G279拌和入发酵池G279酱醅前G7411G1457G9213发酵G279酱醅后G7411降G9213发酵G279成熟酱醅14淋油（浸出）将发酵G3921的酱醅装入淋缸G708淋缸G5225安装阀门和蔑G4388）压实，G2164G10050G8844冷却至9G19G263的水G708按料水1G22的G8616例G2164水）浸泡G21G23H后，再打开阀门淋油，即G2499获得酱油。淋完后G17836G2499再G2164水进行G12544G1120次淋油。2结果与分析21酱油感官指标A27A28A29A30A31A32A33A34A35A36A109A37A70A37A111A37A112A37A113A38A115A39A40A41A42A43A44A121A113A115A39A40A41A42A44A121A113A122A45A113A115A39A40A41A42A46A44A121A113A122A45A121A113A115A39A40A41A42A46A45A121A113A125A47A78A125A48A49A50A129A51A131A47A52A78A125A133A48A50A129A51A131A47A52A39A78A125A50A129A51A131A47A52A134A39A78A125A50A129A51A131A47A52A135A52A52A40A132A50A137A53A54A140A55A56A50A129A57A52A52A40A132A144A145A58A50A54A140A55A56A50A129A57A52A52A133A40A144A145A58A50A54A140A55A56A50A129A57A52A52A58A50A54A140A55A56A50A129A57A52A147A59A148A60A50A48A127A61A148A60A50A48A127A133A61A148A60A50A48A127A55A56A148A60A50A48A127A133A62G13475鉴定，酱油具有鲜艳的红G16100G14406，酱G20333G8999郁，G2631鲜美，G2700淡适中，澄G9177，G8999G5242大,为特级酱油。22理化指标甲醛滴定法测定氨基氮特级一级G1120级三级氨基氮G708G/1G19G19ML）A153G19G178A153G19G17G25A153G19G17G23A153G19G17G21取三G1022G21G24ML的锥G5430G10954，编号1，G21，G22。G2533G125441，G21号G10954内各G2164入G21ML的稀释1G19G1505的酱油溶液和G24ML水，混匀。G2533G22号G10954内G2164入G26ML水。然后G2533G22G1022G10954中各G2164入G24G9416G18222G18226G6363G12046剂，混匀后各G2164G21MLG11014G18287溶液，再混匀，G2010G2047G11004标准G9416定至溶液G7186G5506红G14406。G6164G8991实验G6980G6466如下XXXA13A14A15A16A17A18A19A20A21A22A231号G21号G22号一G134641G17G26ML1G17G25MLG19MLG1120G134641G178ML1G17G26MLG19ML氨基氮G708MG/ML）G62G57G7423G713G57G4557G104G38A63A64A65A66G1041G23G17G19G198G1041G19G64/G2111G179MG/ML氨基氮G708G/1G19G19ML）1G1719G/1G19G19MLG33G19G178G/1G19G19ML因此，酱油的理G2282G6363标为特级。23关于制曲制曲是G6984G1022流程中的G18337要工G5219,G1075是酱油发酵成G17145的关键。制曲的目的是G1363米曲霉在曲料G990G1817G2010生G19283发育，G5194大G18339G1147生和积G15000G6164G19668要的酶，如G15519G11345酶G451G13969酶G451G9108G12893酶G451G16907氨G18244G14030酶G451G7536G14026酶G451G13432G13512素酶G451G2334G13432G13512素酶等。在发酵过程中G2631的G5430成是利G11004这些酶的G1328G11004。G2528时，在制曲G2462发酵过程中，从G12366G8680中G14865入的酵母和G13466G14752G1075进行G13333G8554G5194G2010泌G3822G12193酶。G1075G2499G9167G2164G13443G12941培养的G1095酸G14752和酵母G14752。由G1095酸G14752G1147生适G18339G1095酸，由酵母G14752发酵生G1147G1069G18267，以G2462由原料成G2010G451曲霉的代G16886G1147G10301等G6164生G1147的G18267G451酸G451G18287G451G18243G451G18222G451缩G18287和G2591G2903G18242等G3822G12193成G2010，G15441G3822G4658G5506G18339，G1306却能G7512成酱油G3809G7446的G20333G8680。制曲G3921G451G4406G4388G3822G13792G14550G11439G451G15519G11345酶G20652,G17728G2282快,酱油氨基酸含G18339G20652,固G5430G10301G1075G20652,酱油G17148G18339就G3921,生G1147成G2163G10587G20652A67A68A69。制曲过程的关键G6523制点。制曲过程中按生G19283阶段G2499G2010为G4406G4388发G14481G7411G451G14752丝生G19283G7411G451G14752丝G13333G8554G7411G2462G4406G4388G11540生和G4406G4388成熟G7411。一般G13792G16340,在G4406G4388发G14481G7411,G9213G5242G6523制在G22G19G102G21G263G14551G3272。制曲按通G1451的G2495G8873G2499G12228为G1016G7097曲或三G7097曲。G1016G7097曲G1075G2495G4285曲,三G7097曲G1075G2495G13781曲。G4285曲酶G8975力G20652,酶系G8436丰富。G13781曲酶G8975力相G4557低,G1306酶系富。一般G1393生G1147工艺发酵G2620G7411G17751G19283的如G20652盐稀态发酵就G18331G11004三G7097曲,这G7691G1147生的酶酶系丰富G4557原料G17892级水解,成G2709G20130G2631G451G2487G5875G17751G3921G30发酵G2620G7411G17751短的如低盐固态工艺G2029要G8726酶G8975力G20652，在短时间内G2010解原料G17751为G5455G5225。G1147G2709G20130G2631G451G2487G5875相G4557要G5058一些。G6117G3281大部G2010地G2318G18331G11004低盐固态发酵工艺,因G13792G11004G1120G7097曲制G1328工艺的G17751G3822。G1120G7097曲G6164G19668时间大G14280为G218G794G22G21H,在这G1022时间段中，G4406G4388发G14481G7411大G14280为G19G7948或9H,G14752丝生G19283和G14752丝G13333G8554G7411大G14280在8G7941G26或G21G19H,G19555后时间为G4406G4388G11540生和G4406G4388成熟时间。制曲中曲料G14406G8913的变G2282,一般在G4406G4388发G14481G7411为曲料本G17535G14406G8913,G14752丝G13333G8554G7411曲料G990G5079G9397G11540G11345G14406G14752丝,G4406G4388G11540生和G4406G4388成熟G7411G14406G8913变G2282过程为G11345G14406到淡G21656G13523G14406到G21656G13523G14406再到G9157G13523G14406。任G1321生G2641G1319的生G19283G18129G12175G993开水G1233,曲料在生G19283过程中,G10627G3671G12366间G9299G5242大G4579G4557生G19283G5445G2721G17751大。通常在制曲的中G7411由G1122G14752丝生G19283G451G14752丝G13333G8554G14280G1363曲料大G18339G3845水,G6937G19668G15929G1817水G1233,G13512持G9299G52421G19G19G17751G3921G30在制曲后G7411G13512持G14270然G9299G5242直至出曲A67A71A69。24关于发酵方法的选择低盐固态发酵G8873有发酵G2620G7411短，成G2709G20130G2631G3921，G20333G2631G8999，G14406G8913呈红G16100G14406，G17891G7138澄G9177，原料利G11004G10587G20652，出G2709G10587G12295定G2462生G1147成本低等G1260点A67A72A69。3讨论31总结XXXA73A74A75A76A77A79A80A81A82A83A84通过固态低盐发酵G8873制酱油，具有成G2709G20130G2631G3921G451G20333G2631G8999G451G14406G8913红G16100G451G17891G7138澄G9177G451原料利G11004G10587G20652G451出油G10587G12295定G2462生G1147成本低等G1260点。制得的酱油的G5875G4460G6363标G451理G2282G6363标G2462G2367生G6363标均G12538合规定要G8726，具有G1268G13491酱油G6164具有的G14406G451G20333G451G1319G451G2631，G12538合G9052G17165G13785的G20290G20147G1076G5827和G2487G2631。G1306是G1075有生G1147G2620G7411G19283G451G14841养含G18339低G451G1457G4396G2620G7411短等G993G17287之处。G19555G11540发酵G20147G2709工G1006的G17817G10479发G4649，G4557酱油生G1147工艺G2462酱油G7044G2709G12193的开发研究G1075G993G7041G9157入，以完G2904G10628有工艺，丰富G1147G2709G2709G12193，G6925G2904G1147G2709G20130G2631。G17829G1972G5192来，G1166G1216通过G14270G5061的G17775G2232G2183G2172，G5062开发出G16780G3822G7044G3423酱油生G1147工艺和各具特G14406的酱油G7044G2709G12193，这些G7044酱油G993G1177G1457留了G1268G13491酱油的酱G20333G20130G2631，G7368G5390G2282了其G14841养和G1457G1593G2163能A67A85A86A69。这些G7044工艺G4557G1268G13491酱油的工艺G6925G19773G17227G11540积极的G1431进G1328G11004。G22G17G21展望从G19283G17840来G11487，G16855G2631G2709行G1006G2533G11540G20130G2631G3809合G2282G451系G2027G2282方G2533发G4649，G1363G11004G20147G2709G9167G2164剂G16855配酱油是G6564G20652酱油G7735次G451G20130G2631的一G12193G17896G5464。G1147G2709G2709G12193应以G13443G18259G17908为基础G2533G20652G7735G2282G451系G2027G2282G451G3822G2709G12193方G2533发G4649G727生G1147工艺应以低盐固态生G1147工艺为基点，G13479合G20652盐稀态工艺的G1260点，G1523助G20652G7044技G7427手段，在G2164G5390酱油生G1147G7438理研究的基础G990，G2031G7044G5326立适合行G1006G10628状的G7044工艺,G2528时G19036G4557一些G993完G2904之处开G4649有关酱油和配制酱油的基础研究工G1328，G4557关键的理G2282G2010G7524方G8873G4625快G5326立其G7447G4053的方G8873A67A85A85A69。相G1461通过全行G1006的G1861G2528G2174力，G6117G3281的酱油行G1006将进入一G1022G14403G5627发G4649的G17724道，将G1262G4557G14755G8913地G2318的G13475济发G4649G17227到积极的G1328G11004。参考文献A154A87A88A157A89A90A91A160A92A92A104A87A93A93A94A104A95A96A97A98A99A100A101A154A102A88A104A168A103A106A142A105A107A99A77A108A110A114A104A154A116A88A176A117A118A104A116A119A119A93A120A123A124A104A183A126A98A95A96A99A100A101A154A102A88A104A168A103A106A184A101A99A77A108A110A114A104A154A128A88A186A130A136A91A189A138A139A91A191A141A143A104A116A119A119A123A120A87A116A124A104A194A146A101A154A102A88A104A168A103A106A196A149A150A151A108A110A114A104A154A