| 低糖酱油生产技术的探讨 |
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| 引用本文： | 刘会勇,刘瑞钦,王瑞果,李丽民.低糖酱油生产技术的探讨[J].中国酿造,2010(1). |
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| 作者姓名： | 刘会勇 刘瑞钦 王瑞果 李丽民 |
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| 作者单位： | 石家庄统万珍极食品有限公司,河北,石家庄,050051 |
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| 摘 要： | 对新蛋白类原料进行选择,确立其安全性;制定出适用的生产工艺路线后直接进行生产性中试投料试验,通过对试验检测指标的数据跟踪和料液的风味品评,得出量化指标.确立、制订了能满足实验要求的工艺生产关键控制点;确保能实现产品制作的再现性.为大生产转化及获得稳定生产奠定了良好的基础.
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| 关 键 词： | 新蛋白类原料 工艺 关键控制点 量化指标 |
Production technology of low-sugar soy sauce |
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| LIU Huiyong,LIU Ruiqin,WANG Ruiguo,LI Limin.Production technology of low-sugar soy sauce[J].China Brewing,2010(1). |
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| Authors: | LIU Huiyong LIU Ruiqin WANG Ruiguo LI Limin |
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| Affiliation: | LIU Huiyong,LIU Ruiqin,WANG Ruiguo,LI Limin (Shijiazhuang Tongwan Zhenji Food Co.,Ltd.,Shijiazhuang 050051,China) |
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| Abstract: | To develop the production process applied directly in industry production,a new protein-based raw material was selected and its safety was evaluated.Quantitative targets were obtained through tracking pilot data and evaluating the flavor.The critical control points in the production process were established to meet the experimental requirements,which could ensure the reproducibility of products.Our results could provided some references for large-scale production. |
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| Keywords: | new protein-based raw materials process key control points quantitative targets |
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