摘要
通过发酵后期产酯酵母的培养及淀粉质原料的酶法糖化,以达到弥补工艺缺陷,改善产品品质的目的。
Following the culture of the esterproduced saccharomycete of the later state of fermentation and the saccharification of the amylum raw material by enzymatic , which is in order to make up the blemnish of the technology and improve the quality of the product.
出处
《中国调味品》
CAS
北大核心
2006年第2期24-27,共4页
China Condiment
关键词
低盐固态发酵
发酯酵母
培养
淀粉质原料
酶法糖化
the fermentation of low- salt and solid state
esterproduced saccharomycete
culture
amylum raw material
saccharification by enzymatic