摘要
对甜面酱生产从原料的质量要求、处理方法、制曲、发酵过程中水分、食盐含量及温度、时间等诸因素做了详细的论述,并分别阐明了其对甜面酱质量的影响。特别是对影响甜面酱风味形成的后熟发酵阶段的重要性及操作要点做了细致的说明。
The requirements of all factors in sweet soybean paste process, such as the raw material quality and handling method, moisture, salt content, temperature, and time in koji making and fermentation were expounded in this paper. At the same time, the effect of the foregoing factors on process conditions was introduced, respectively. Especially, the key operation points and the importance of ripening stage to the flavor formation of sweet soybean paste were explained in detail.
出处
《中国酿造》
CAS
北大核心
2005年第7期1-4,共4页
China Brewing
关键词
甜面酱
发酵
后熟
质量
sweet soybean paste
fermentation
ripening
quality
