| 利用人工蛹虫草培养基酿制功能型酱油的研究 |
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| 引用本文： | 车振明.利用人工蛹虫草培养基酿制功能型酱油的研究[J].食品科学,2003,24(3):67-69. |
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| 作者姓名： | 车振明 |
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| 作者单位： | 四川工业学院生物工程系 |
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| 摘 要： | 本实验研究了在酱油酿制过程中,添加一定比例的人工蛹虫培养基残基后对所酿制的酱油品质的影响,结果表明,添加5%～10%的培养基残基所酿制的酱油在感官指标和理化指标上明显优于普通酱油。
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| 关 键 词： | 蛹虫草 培养基 功能酱油 |
| 文章编号： | 1002-6630(2003)03-0067-03 |
Quality Study on Functional Soysauce Added with Culture Medium Dregs of Artificial Cordyceps Militaris |
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| Che Zhenming.Quality Study on Functional Soysauce Added with Culture Medium Dregs of Artificial Cordyceps Militaris[J].Food Science,2003,24(3):67-69. |
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| Authors: | Che Zhenming |
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| Affiliation: | Che Zhenming |
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| Abstract: | The experiment has studied the effec ts on the quality of soy sauce added wi th some dregs of the culture mediumof artificial Cordyceps militaris.The results indicated that th e soy sauce added 5%～10%dregs was su-perior to the ordinary soy sauce in se nsory organ test and physical and chemical test as well. |
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| Keywords: | cordyceps militaris medium functional soy sauce |
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