摘要
该文结合现有对郫县豆瓣的研究现状,较为系统地综述了郫县豆瓣的生产工艺、风味物质来源及关键香气化合物的研究进展,并从整个郫县豆瓣产业出发,思考了现存问题以及对郫县豆瓣的研究方向进行了展望,为进一步研究郫县豆瓣和开发新产品提供一定的参考。
Based on the existing research status of Pixian broad bean paste, the research progress of production technology, flavor substance sources and key aroma compounds of Pixian broad bean paste were systematically summarized. Starting from the whole Pixian broad bean paste industry, the existing problems were considered, and the research direction of Pixian broad bean paste was prospected, so as to provide a certain reference for further research on Pixian broad bean paste and development of new products.
作者
孙文佳
吴茜
张任虎
胡海洋
周崇禅
SUN Wenjia;WU Qian;ZHANG Renhu;HU Haiyang;ZHOU Chongchan(Sichuan New Hope Flavor Industry Co.,Ltd.,Chengdu 610000,China;Chengdu Jinfuhou Food Co.,Ltd.,Chengdu 610000,China)
出处
《中国酿造》
CAS
北大核心
2022年第12期22-25,共4页
China Brewing
基金
成都市技术创新研发项目(2021-YF05-00367-SN)。
关键词
郫县豆瓣
生产工艺
风味物质
问题与展望
Pixian broad bean paste
producing process
flavor substance
question and prospect
