摘要
酱油粉是指以鲜酱油为基础原料再添加其他辅料,利用原料风味的协同作用,配合调香、调色、调鲜之后,进行喷雾干燥而制成的一种固体粉末酱油。该文论述了酱油粉的发展历程及国内外的发展情况、酱油粉的发展现状、发展中存在的问题以及未来的发展趋势。
The soy sauce powder is maked by mixing the basic raw material-soy sauce with the other assist material, making use of the multiply function of raw material, by adjusting soy sauce＇s colour, flavour, delicacy and spray dry. Development process and the development of the domestic and foreign development, development status of soy sauce powder, the problems existing in the development and the future development trend were discussed in this paper.
出处
《中国酿造》
CAS
2012年第11期147-149,共3页
China Brewing
关键词
酱油粉
喷雾干燥
发展现状
发展趋势
soy sauce powder
spray dry
developmental process
development status
development trend
