摘要
永丰辣酱多由传统方法生产,其制曲和发酵都有多种微生物参与并发挥多酶系的作用,使得产品香气浓郁、风味俱佳,深受人们喜爱。但由于是自然制曲、发酵,产品质量不稳定,存在着发酵周期长、含盐量高和其他食品卫生方面的问题,从而影响了永丰辣酱的产业化发展。文中介绍了永丰辣酱的生产和研究现状,阐明了需要解决的技术问题,并分析了其发展趋势。
Yongfeng hot pepper sauce is mainly produced by traditional methods. A variety of microorganisms play active roles in the process of koji-making and fermentation. The traditional sauce is popular for its appetizing quality. But due to natural koji-making and fermentation, the traditional products have some problems such as unstable quality, long fermentation cycle, high salt content and other safety problems. This paper is focused on the present production and research situation of Yongfeng hot pepper sauce the technical problems needed to be solved and the future of Yongfeng hot pepper sauce industry.
出处
《中国酿造》
CAS
北大核心
2009年第2期7-10,共4页
China Brewing
关键词
永丰辣酱
技术问题
发展趋势
Yongfeng hot pepper sauce
technical problems
development trend
