摘要
通过对八角原料的选择及提取方法的试验、基油的选择,风味的调配及人群品评等试验,确定适合消费者口味的产品配方、生产工艺、质量标准。为大生产转化及稳定产品质量奠定了技术基础。
By the studies on the selection and extraction ofantseed and selection of basic soy sauce, the formulation, processing technique and quality standard ofantseed soy sauce were set. Based on the results, large scale and stable production could be established.
出处
《中国酿造》
CAS
北大核心
2006年第11期76-77,共2页
China Brewing
