| 论传统发酵调味品生产工艺 |
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| 引用本文： | 赵德安.论传统发酵调味品生产工艺[J].中国调味品,2003(9):3-8. |
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| 作者姓名： | 赵德安 |
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| 作者单位： | |
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| 摘 要： | 由于传统发酵调味品成份复杂、风味要求高，认为生产优质传统发酵调味品“多菌种发酵”是传统发酵工艺的内因，“低温混合发酵”是其条件。并举例说明要创新传统发酵调味品，必须深入发掘传统工艺的必要性。
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| 关 键 词： | 发酵调味品 多菌种发酵 低温混合发酵 协同作用 |
| 文章编号： | 1000-9973(2003)09-0003-06 |
| 修稿时间： | 2003年6月19日 |
In terms of the production technology of traditional fermentation condiment |
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| Zhao Dean.In terms of the production technology of traditional fermentation condiment[J].China Condiment,2003(9):3-8. |
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| Authors: | Zhao Dean |
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| Abstract: | The composition of traditional condiment is complex and flavor demand is high,It is think that polymicrobic fermentation is the intrinsic factor and low temperature blend fermentation is the condition. And take examples to illuminate that we must dig traditional technology deeply in order to innovate traditional fermentation condimeat. |
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| Keywords: | fermentation condiment polymicrobic fermentation low temperature blend fermatation cooperation |
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