| 海藻酱油的研制 |
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| 引用本文： | 杜琨,何健鹏.海藻酱油的研制[J].中国酿造,2007(7):69-71. |
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| 作者姓名： | 杜琨 何健鹏 |
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| 作者单位： | 武警工程学院,军事经济系,陕西,西安,710086 |
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| 摘 要： | 以豆饼、麸皮、海藻为主要原料,研制开发了海藻酱油,产品除具有传统酿造酱油的成分和风味外,还富含碘,可有效改善缺碘地区居民的营养需求。
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| 关 键 词： | 海藻 酱油 研制 |
| 文章编号： | 2054-0571（2007）07-0069-03 |
| 修稿时间： | 2007-01-05 |
Development of kelp soybean sauce |
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| DU Kun,HE Jian-peng.Development of kelp soybean sauce[J].China Brewing,2007(7):69-71. |
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| Authors: | DU Kun HE Jian-peng |
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| Abstract: | The kelp soybean sauce was developed by using bean cake,bran and kelp.The product not only contains the nutrition and flavors of traditional brewing soybean sauce,but is also rich in iodine.The product could effectively improve the nutritious requirement of people who lived in the inland and lacking iodine area. |
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| Keywords: | kelp soybean sauce development |
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