摘要
分析了我国目前豆酱的生产现状,认为随着人们生活水平的提高和改善,消费者对酱的品质,品种有着新的需要和选择。为提高酱的质量,现多采用菌种混合制曲或多菌种发酵等工艺,提高原料蛋白利用率和酱的质量。
Analysing the technology present situation of our country soy sauce condiment ,and think that with the improving of people living level ,the consumers have new need and cholce about the sort and kind of condiment .ln order to improve soy sauce quality,adoping poly-strainmaking koji or poly-strain ferment to improve protein utilization ratio and the quality of soy sauce.
出处
《中国调味品》
CAS
北大核心
2004年第10期8-12,共5页
China Condiment
关键词
多菌种
制曲
发酵
polystrain
makingkoji
ferment
