摘要
铵盐是酱油中的有害成份。本文通过对酱油中铵盐形成途径的分析，提出了防止铵盐含量过高的方法。实践证明，加强对各生产环节即扩大种曲生产、通风制曲等的管理并严把酱色质量关，可有效降低酱油中铵盐的含量。
Ammonia in sauce is hazardous to the health.The paper here analyses the various ways in which the ammonia is formed (furthermore suggesting effective methods to prevent high - intensity ammonia. Practice has shown the amount of amonia in sauce can be greatly decreased by enforcing the management in the production procedure and improving the quality of the sauce colour.
出处
《中国调味品》
CAS
北大核心
2001年第8期25-27,共3页
China Condiment
关键词
酱油
铵盐
形成途径
防止办法
sauce
ammonia
forming ways
preventive measures
