摘要
发酵食品主要的生产环节有制备发酵剂、选择原料进行发酵、发酵后处理等过程。文章从生产环节出发综述了我国发酵食品生产技术的发展状况,认为我国发酵食品生产技术可借鉴国外成功范例,但在发展生产技术的同时一定要注意保留我国发酵食品的传统特色。
The main techniques of fermented food are preparing starter culture, controlling fermentation conditions and post-fermentation treatments. Progress in production technology of fermented food in China was introduced in this paper from techniques of fermented food and we thought that we could use the experience of other countries for reference in fermented food production but at the same time we must remain our traditional feature.
出处
《中国调味品》
CAS
北大核心
2011年第12期8-12,19,共6页
China Condiment
关键词
发酵食品
发酵剂
发酵控制
发酵后处理
传统特色
fermented food
starter culture
fermentation control
post-fermentation treatment
tradi-tional feature
