摘要
针对酶制剂在调味品中的应用,介绍了酶制剂的作用和在大豆发酵调味品中的应用,并讨论了酶制剂在大豆发酵调味品中应用的缺点,认为应用酶制剂发酵生产调味品,在工艺上尚不能保证产品原有的品质,而且酶制剂价格高,缺乏实用价值。
Based on the application of enzyme preparation in condiments,the usage of enzyme preparation and its application in soybean fermented condiments are introduced.The weaknesses of enzyme preparation's application in soybean condiments are also discussed,according to which,it points out that the application of enzyme preparation in condiments can't ensure the quality technically,and enzyme preparation is not practical because of its rather high price.
出处
《江苏调味副食品》
2007年第4期17-20,共4页
Jiangsu Condiment and Subsidiary Food
关键词
酶制剂
调味品
大豆
enzyme preparation
condiments
soybean
