摘要
进行了酱油强化工艺的研究，通过均匀设计法和成对比较法得到了一种最优的强化配方。按此配方制成的营养酱油稳定性和感官性状良好，且有助于营养缺乏病的防治。
Nutrient forification of Chinese soy sauce were studied.All kinds of nutrient added to chinese soy sauce(Produced in Zhengzhou)in Concentration 15mg Fe/dl,100mg Ca/dl,15mgZn/dl,6mgV_(B1)/dl, 6mgV_(B2)/dl and 100mg V_c/dl had a good solubility throughout on abservation period of 20 weeks,There were no significant changes in pH,nutrient content and no detectable changes in organoleptie characteristics.
出处
《郑州轻工业学院学报》
1994年第1期53-59,共7页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
营养素
强化
酱油
nutrient,fortification, soy sauce
