摘要
文章通过试验,采用不同的原料配比进行发酵,然后对酱油进行检测分析,以理化指标中的氨基酸为标准,从中筛选出原料配比、以及发酵条件等因素。
This paper will adopt different amount of raw material to carry out a fermentation and then detect the soy sauce,according to the amino acid in physics and chemistry index as standard, Screens raw material allocated proportion,as well as factors and so on fermentation condition.
出处
《中国调味品》
CAS
北大核心
2009年第8期55-59,共5页
China Condiment
关键词
酱油
发酵
优选
soy sauce
ferments
excellent selections
