摘要
该文概述了酱油的发展现状和趋势 ,探讨了以酱油为载体来强化多种营养素的可行性 ,并对营养保健酱油的配方设计原则和生产中应注意的问题进行了论证和讨论 ,提出解决问题的建议 ,供参考。
This paper summarizes the development and trend of soy sauce,and discusses the feasibility of fortifying nutrients to soy sauce used as carrier.The designing principle of the recipe for producing the functional soy sauce and the problems that should be paid attention to during production are discussed and demonstrated.Meanwhile,we also put forward the advices to resolve problems as references to experts.
出处
《中国酿造》
CAS
北大核心
2002年第3期14-15,38,共3页
China Brewing
