摘要
酱类是我们开门七件事之一,源于我国周朝。从先秦的“醢”到现在的酱,从腌制肉类到现在的纯种发酵,从天然接种到复合菌共酵,这种演变说明酱类是多种微生物共同作用的结果,生化过程是明晰的,但酱类的成分是模糊的。今天我们应该利用现代科技手段选育更为优良的微生物,研究微生物的配伍,多菌参与,多菌共酵,在提高产量的同时,保持酱类的古典风味,丰富产品的成分内涵。产品开发上应注重现代条件下生活的人们对酱类的需求,才能使酱类产品得到真正的发展。
The sauce is one of our seven things, Originated in the China's Zhou Dynasty. From the pre-Qin "minced meat" to the current sauce, from marinated meat to the present fermentation of pure bacteria, from the natural vaccination to compound fermentation, this evolution shows a variety of sauce is a common result of microbial together and biochemical processes are clear but the composition of sauce is ambiguous. Today, we should use more modem technology means to select micro-organisms, tc study the compatibility of micro-organisms, many bacteria participate, many strains compound fermentation,, to improve production while maintaining the classic flavor of sauce, rich ingredients of the product. Focus on the sauce need of conditions ot modem life to make the sauce good development.
出处
《中国食品工业》
2011年第9期66-68,共3页
China Food Industry
基金
2010甘肃省自然基金,编号:1010RJZE029.
关键词
酱类
大曲
微生物
演变
考证
sauce,daqu ,microorganisms, evolution ,research