摘要
文章介绍了一种新型营养型调味品加碘酱油的研制、产品性能及效益。首次对加碘酱油的稳定性进行了理论分析和实验观察。实验表明，加碘酱油不仅保持了酱油原有特色，而且碘的均匀性稳定性好。半年内碘的损失率小于１２％。补碘效果明显。
A new nutritous flavouring-iodized soy is developed, and the function and economic benefits of the product are introduced in the paper. The stability of iodized soy was analysed theoretically and observed for the first time in the experiment. It proves that the soy keeps its original feature, and the stability and uniformity of iodine are perfect. The loss rate of iodine is less than 12% in six months. The effect is obvious.
出处
《海湖盐与化工》
1998年第4期27-30,共4页
Sea-Lake Salt and Chemical Industry
关键词
中碘酱油
碘剂
稳定性
酱油
Iodized soy Iodizating agent Stability
