摘要
该文阐明酱油风味的含义、特性和形成的途径,分析风味研究中存在的问题和误识,指出遵循自然法则,创造适宜菌群生长代谢平衡的酿造环境是改善酱油风味的主要途径。
The meaning, characteristics and formation of soy sauce flavor were introduced in this paper. The problems and false knowledge in the study of flavor were further analyzed. It was pointed out that following the laws of nature and creating a good environment for balancing growth and metabolism of bacteria are main methods to improve flavor of soy sauce.
出处
《中国酿造》
CAS
北大核心
2010年第6期7-9,共3页
China Brewing
关键词
酱油:风味
平衡调和
自然法则
soy sauce
flavor
balance reconciliation
natural law
