摘要
文章利用宜宾芽菜汁液为原料,研究设计了芽菜酱油的生产工艺,分析该工艺生产的芽菜酱油产品质量,结果表明该工艺生产出来的芽菜酱油从质量标准来看符合国家配制酱油标准,产品具有天然发酵芽菜特征香气且酱香浓郁,芽菜酱油液光泽呈黄褐色无明显固体溶物杂质。同时,整个生产工艺简单、设备要求低,具有很高的应用推广价值。
this article used the Yacai juice as the raw material, study and designed the manufacturing technique of Yacai soy sauce, and analyzed the quality of this product. It showed that the quality of Yacai soy sauce manufactured in this way was in accord with the national standards of preparation soy sauce. The Yacai soy sauce has the pickled aroma and strong flavor, and the fluid is bright and yel-lowish-brown without apparent solid impurities. Meanwhile, the manufacturing technique and the e-quipment needed were simple. Therefore, it has a high value in promoting and application.
出处
《中国调味品》
CAS
北大核心
2012年第9期72-73,78,共3页
China Condiment
基金
四川省科技厅科技支撑项目(2008NZ0039)
关键词
芽菜酱油
生产工艺
研究
Yacai soy sauce
manufacturing technique
research
