摘要
通过向液体酱油中添加一定比例的 β -环糊精和麦芽糊精 ,采用离心喷雾干燥法干燥 ,得到黄褐色的粉末状固态酱油。通过实验制得的粉末酱油 ,将其加水还原成液态酱油在风味上无明显差别 。
By adding given amount of beta-cydodextrin and malttodextrin into the liquid soy sauce. Using the centrifugal spray drying method, the amber powder soy sauce is made. Mixed with some water, the corresponding liquid soy sauce proves as good as other ones both in its flavor and other standards.
出处
《江苏调味副食品》
2004年第3期1-2,共2页
Jiangsu Condiment and Subsidiary Food
