| 以氨基酸含量探索酱醅发酵成熟的程度 |
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| 引用本文： | 高士昌,李文军.以氨基酸含量探索酱醅发酵成熟的程度[J].中国酿造,2008(1):51-54. |
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| 作者姓名： | 高士昌 李文军 |
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| 作者单位： | 渤海大学,辽宁,锦州,121013 |
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| 摘 要： | 以往论酱醅发酵成熟的程度，是从酱醅发酵成熟周期的时间长短和发酵酱醅的色香味体等特征来断定，很少以检测氨基酸含量是否达标来评定。试图按酱醅中氨基酸含量达标，定酱醅发酵成熟的程度。
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| 关 键 词： | 酱醅 发酵成熟 酱醋发酵成熟周期 氨基酸含量 氨基 酸含量 酱醅 发酵 程度 content amino acid improvement paste fermented 达标 检测 特征 色香味 时间 周期 酱醋 |
| 文章编号： | 0254-5071（2008）01-0051-03 |
| 收稿时间： | 2007-06-25 |
| 修稿时间： | 2007年6月25日 |
Maturity of fermented soy-sauce paste evaluated by the improvement of amino acid content |
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| GAO Shichang,LI Wenjun.Maturity of fermented soy-sauce paste evaluated by the improvement of amino acid content[J].China Brewing,2008(1):51-54. |
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| Authors: | GAO Shichang LI Wenjun |
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| Abstract: | Usually, the maturity of fermented soy-sauce paste was evaluated by fermentation time and paste characters, such as color, aroma, taste and form. The content of amino acids in paste was seldom used as standard to evaluate the maturity of paste. In this study, the relationship between the content of amino acid and the maturity of paste was investigated in order to develop this evaluation measure to be more scientific. |
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| Keywords: | soy sauce paste fermentation maturity mature period of paste fermentation amino acid |
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