摘要
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7个误区,进行了遂一分析和论证,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。
The current situations of Pixian soybean paste including producing area, weather conditions, material characteristics, techniques characteristics and executive standard were discussed from the view of the scientific research and production of modern spices. Seven mistakes regarding ＂Pixian soybean paste＂ were emphatically analyzed and corrected one by one. Furthermore, the understanding and view of Pixian soybean paste were introduced and its development trend was brought forward.
出处
《中国酿造》
CAS
北大核心
2008年第6期83-86,共4页
China Brewing
关键词
发酵调味品
郫县豆瓣
黑曲霉
糖化酶
fermentation spices
Pixian soybean paste
Aspergillus niger, glucoamylase
