摘要
以大豆、淮山为主要原料 ,接种毛霉、酱油曲霉 ,发酵酿造 ,加入桂花后熟 ,得到了营养丰富的桂花豆豉。加入蒜氨酸保质期明显延长。探讨了桂花豆豉的生产工艺条件 ,制定了产品质量标准。
It is mainly composed of soybean and huaishan inoculated with mucor and sauce asp.After fermented and mixed up with sweet osmanthus,it becomes nourishing.Alliin can obviously prolong the quality-keeping period.In addition,this article also discusses the production technology of fermented soybean with sweet osmanthus and establishes the quality standard of this product.
出处
《中国调味品》
CAS
北大核心
2004年第7期24-25,共2页
China Condiment
关键词
桂花豆豉
淮山
蒜氨酸
毛霉
酱油曲霉
fermented soybean with sweet osmanthus
huaishan
allin
mucor
sauce Asp.
