| 低温、低盐、晒露发酵制酱工艺技术的研究 |
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| 引用本文： | 熊昌绪,刘福林,王维嘉,范爱军.低温、低盐、晒露发酵制酱工艺技术的研究[J].石河子大学学报,1992(2). |
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| 作者姓名： | 熊昌绪 刘福林 王维嘉 范爱军 |
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| 作者单位： | 石河子农学院食品科学系
(熊昌绪，刘福林，王维嘉)，石河子农学院食品科学系(范爱军) |
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| 摘 要： | 据新疆的气温、光照条件,经试验完成了低温、低盐(11—12°β′e)晒露发酵制酱工艺技术的研究。突破了传统工艺必须高盐制醪发酵的酿造技术,为生产色、香、味、体俱全的低盐豆酱开创一条新路。
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| 关 键 词： | 晒露发酵 光辐射 酸败 |
Reseach of Forment Technology of making Soya Paste under Low Temperature Low Salt in Nature |
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| Xiong Changxu Liu Fuling Wang Weijia Fan Aijun.Reseach of Forment Technology of making Soya Paste under Low Temperature Low Salt in Nature[J].Journal of Shihezi University(Natural Science),1992(2). |
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| Authors: | Xiong Changxu Liu Fuling Wang Weijia Fan Aijun |
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| Institution: | Dept. of Food Science |
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| Abstract: | Based on the temperature and sunshine in Xinjiang, the authors achieved the project Reseach of Ferment Technology of making Soya Paste under low temperature low salt in nature. This technology breaks through the traditional ferment technology in which the soy sauce mash must be in high salt and initiate a new technology to produce low salt paste which the color. smell. flavour and state are all good. |
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| Keywords: | ferment in nature ray radiation sour decay |
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