| 对酶制剂在调味品中应用的探讨 |
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| 引用本文： | 赵德安.对酶制剂在调味品中应用的探讨[J].江苏调味副食品,2007,24(4):17-20. |
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| 作者姓名： | 赵德安 |
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| 作者单位： | 新疆库尔勒孔雀食品厂,新疆,库尔勒,841023 |
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| 摘 要： | 针对酶制剂在调味品中的应用,介绍了酶制剂的作用和在大豆发酵调味品中的应用,并讨论了酶制剂在大豆发酵调味品中应用的缺点,认为应用酶制剂发酵生产调味品,在工艺上尚不能保证产品原有的品质,而且酶制剂价格高,缺乏实用价值.
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| 关 键 词： | 酶制剂 调味品 大豆 |
| 文章编号： | 1006-8481(2007)04-0017-04 |
| 修稿时间： | 2007年3月18日 |
Discussion on the application of enzyme preparation in condiments |
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| ZHAO De-an.Discussion on the application of enzyme preparation in condiments[J].Jiangsu Condiment and Subsidiary Food,2007,24(4):17-20. |
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| Authors: | ZHAO De-an |
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| Abstract: | Based on the application of enzyme preparation in condiments,the usage of enzyme preparation and its application in soybean fermented condiments are introduced.The weaknesses of enzyme preparation's application in soybean condiments are also discussed,according to which,it points out that the application of enzyme preparation in condiments can't ensure the quality technically,and enzyme preparation is not practical because of its rather high price. |
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| Keywords: | enzyme preparation condiments soybean |
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