摘要
本文从现代发酵调味品科研与生产的视角出发,论述了"郫县豆瓣"的产地范围、气候环境、原料特点、工艺特征、执行标准等现状,着重针对目前业内对"郫县豆瓣"认识的七个误区,进行了逐一分析和论证,阐明了自己的认识和观点。并在此基础上提出了"郫县豆瓣"研究发展的趋势。
From fermented condiment of modern scientific research and production point of view, the present situation which include origin、climate、raw material characteristics and technology features of ＂Pixian bean paste＂ were diseussed in this paper. The misunderstanding of ＂Pixian bean paste＂ was expounded. The development trend was pointed out.
出处
《四川食品与发酵》
2008年第1期19-23,共5页
Sichuan Food and Fermentation
关键词
发酵调味品
郫县豆瓣
黑曲霉
糖化酶
fermentation condiment
Pixian bean paste
Aspergillus niger
glucoamylase
