摘要
豆瓣是四川人对蚕豆酱的简称,它是以蚕豆等为原料发酵酿制而成的保持蚕豆瓣原形的半流动粘稠体或半固态调味品。文章综述了豆瓣的种类、生产工艺和发酵机理的研究进展,指出了现存的问题并对豆瓣的研究方向进行了展望。
Broad-bean sauce is a kind of viscid or semisolid condiment, witch fermenting by broad-bean and keeping its original shape. This review summarizes the category of broadbean sauce, the research progress of producing process and ferment mechanism, points out the existent questions and prospects the researching direction of road-bean sauce.
出处
《中国调味品》
CAS
北大核心
2008年第5期26-31,共6页
China Condiment
关键词
豆瓣
生产工艺
发酵机理
问题与展望
broad-bean sauce
producing process
ferment mechanism
questions and prospect
