摘要
由于各种米酱生产使用的大米、小麦和大豆的配比不同,被酶分解后产生的碳水化合物的种类和含量也各不相同。不同的碳水化合物与米酱的各种特性,包括色、味、物性及微生物的消长都有十分密切的关系,而来源于大米、小麦、大豆的碳水化合物对酱所产生的影响也是不同的。该文就以上几方面作了详细具体的说明。
Due to the different ratios of rice, wheat and soy beans in the production of rice paste, the variety and content of carbohydrates varied, which were produced from the hydrolysis of raw material by enzymes. Different carbohydrates related closely to the characteristics of the rice paste, including color, taste, and physical property, and even the growth of microorganisms. The effects of carbohydrates derived from rice, wheat, and soy sauce on paste were different. The above aspects were explained in detail in this paper.
出处
《中国酿造》
CAS
北大核心
2005年第8期47-50,共4页
China Brewing
