摘要
酱是传统的大豆发酵食品,深受人们喜爱。该文从豆酱的生产工艺、杀菌技术以及风味品质角度出发,对行业内的研究进行系统的综述,并提出发展趋势及今后研究的重点,为行业内的进一步研究提供参考。
Soybean paste is a favorite traditional fermented soybean food. In this paper, research progress on soybean paste was summarized including production process, sterilization technology and flavor quality. The suggestions for the development and key points of soybean paste research were further put forward, which could provide some good references for soybean paste research and production.
出处
《中国酿造》
CAS
北大核心
2010年第6期4-6,共3页
China Brewing
关键词
豆酱
生产工艺
杀菌
风味
soybean paste
production technology
sterilization
flavor
