| 氨和铵盐的产生及对酿造酱油质量的影响 |
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| 引用本文： | 钱萍,滕雅琴,沈海丽. 氨和铵盐的产生及对酿造酱油质量的影响[J]. 中国调味品, 2012, 0(5): 72-74 |
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| 作者姓名： | 钱萍 滕雅琴 沈海丽 |
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| 作者单位： | 无锡市产品质量监督检验所,江苏无锡,214101 |
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| 摘 要： | 文章介绍了酱油生产过程中氨和铵盐的产生及对酱油质量的影响.实验表明在酱油酿造中控制杂菌的数量是保证酱油质量的关键.评价酱油质量除了原有指标还应看其铵盐的含量.
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| 关 键 词： | 酱油 铵盐 氨 杂菌数 |
The production of ammonium salt and ammonia and the influence to soy sauce quality |
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| QIAN Ping , TENG Ya-qin , SHEN Hai-li. The production of ammonium salt and ammonia and the influence to soy sauce quality[J]. China Condiment, 2012, 0(5): 72-74 |
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| Authors: | QIAN Ping TENG Ya-qin SHEN Hai-li |
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| Affiliation: | (Wuxi Institute of Supervision & Testing on Product Quality,Wuxi 214101,China) |
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| Abstract: | This article introduced the production of ammonia and ammonium salt during soy sauce production and the influence to soy sauce quality.The experiments indicated that the control of the amount of microorganism during soy sauce production was the key point to guarantee the soy sauce quality.Besides existing index,ammonium salt quantity should also be considered to evaluate the soy sauce quality. |
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| Keywords: | soy sauce ammonium salt ammonia the amount of microorganism |
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