摘要
简要介绍我国酿造酱类生产的发展历史,及在人们日常生活中的地位,针对不同区域的消费群体,对酱的风味要求不同,提出问题,确立酿造生产工艺改革研究方向。详细介绍风味酱的生产工艺及操作要点,分析各道工序的工艺条件,及配料中纯黄豆酱和甜面酱的不同配比,形成风味酱的不同理化指标和不同感官指标,用数据确立不同风味酱使用纯豆酱和甜面酱的配比,提出了满足不同口味要求的风味酱调制方法。从投资规模和经济效益及操作难易程度方面,分析新型酿制风味酱生产工艺的优越性。
Introduce the development history of China brewed soy sauce production briefly, aim at the different consumer groups, the different requirements for flavor of sauce, propose the questions and determine the research direction of production process reform. Introduce the production process and operation points of flavor sauce in detail, analyze the process conditions of each procedure and the different ratios of pure soybean paste and sweet soybean paste in ingredients, form different physical and chemical indicators of flavor sauce and determine different ratios of pure soybean paste and sweet soybean paste using data, propose the making methods of flavor sauce with different tastes. From the angle of investment scale and economic benefit and operation difficulty degree, analyze the advantages of production process of new brewed flavor sauce.
出处
《中国调味品》
CAS
北大核心
2016年第1期94-97,共4页
China Condiment
关键词
纯豆酱
甜面酱
制曲
配比
风味
pure soybean paster sweet soybean paster koji making
mixture ratios
flavor
