摘要
介绍了黑豆酱油的生产工艺及制曲过程中的温度、水分、通风状况、菌种选择、制曲周期、杂菌等主要影响因子,并从微生物学角度分析了各影响因素对米曲霉As3.951的影响,提出了行之有效的解决方法,为酱油生产工艺的改善提供了理论依据.
Producing technology and main influential factors of soy sauce in making songs were introduced such as,temperature,water,wind,fungus species,making songs time and other bacteria.The factors that influenced the soy sauce in making songs of As3.951 were analyzed.The effective solution method was put forword,which can provide theoretical basis for producing technology of soy sauce.
出处
《北华大学学报（自然科学版）》
CAS
2001年第6期534-536,共3页
Journal of Beihua University（Natural Science）
基金
吉林省科技厅星火项目 (吉科星字 2 0 0 1第 5 4号 )
