| 酶制剂在酿造调味品行业的应用与发展前景 |
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| 引用本文： | 林祖申.酶制剂在酿造调味品行业的应用与发展前景[J].中国酿造,2006(10):5-8. |
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| 作者姓名： | 林祖申 |
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| 作者单位： | 上海市酿造科学研究所,上海200237 |
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| 摘 要： | 介绍了复合酶制剂在豆腐、甜酱、酱油、食醋、腐乳等调味品生产中应用的效果，使用酶制剂取代传统生产过程中的“制曲”工序，对改善产品品质和环境卫生，具有广阔的应用前景。
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| 关 键 词： | 复合酶制剂 应用 调味品 前景 |
| 文章编号： | 0254-5071(2006)10-0005-03 |
| 修稿时间： | 2006年4月18日 |
Present and future applications of enzyme in fermented condiment industry |
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| LIN Zu-shen.Present and future applications of enzyme in fermented condiment industry[J].China Brewing,2006(10):5-8. |
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| Authors: | LIN Zu-shen |
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| Abstract: | In this paper,the applications and effects of compound enzyme in the production of condiments,such as tofu,sweet soybean paste,soy sauce,vinegar and sufu,were introduced.Enzymes will be widely used to eliminate the starter-making stage in traditional brewing process and to improve product quality and environmental hygiene in future. |
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| Keywords: | compound enzyme application condiment prospect |
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