摘要
本文用几种钙强化剂对酱油进行了钙强化研究。结果表明，三级酱油比较适合进行钙强化；乳酸钙和醋酸钙是比较适合酱油的钙强化剂；当钙强化量在６００ —７５０ｍｇ／１００ｍｌ 时，钙强化的三级酱油具有不沉淀、不分层、不影响原有风味和热稳定性高的特点。
This paper had a study on the Ca strengthener about soy sauce.The result show:the third grade soy sauce was suitable to be strengthened.Calcium lactate and Calcium acetate were suitable strengthener.When Ca strengthen quantities was 600-750mg/100ml,the third grade soy sauce had such characteristics that not having sediment,not having lamination,not influence it's original flavour and high heat stabitity.
出处
《中国调味品》
CAS
北大核心
1999年第9期15-17,共3页
China Condiment
关键词
酱油
钙强化酱油
工艺
soy sauce,Ca strengthen,study
