| 鱼露的风味及快速发酵工艺研究 |
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| 引用本文： | 孙美琴. 鱼露的风味及快速发酵工艺研究[J]. 现代食品科技, 2006, 22(4): 280-283 |
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| 作者姓名： | 孙美琴 |
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| 作者单位： | 广东白云学院,广东广州,510450 |
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| 摘 要： | 本文介绍了鱼露及鱼露加工生产的基本情况,从风味以及快速发酵工艺二个方面说明鱼露的研究进展;介绍了目前对鱼露中所含挥发性成份和非挥性成份风味成份的分析研究情况,指出快速发酵工艺给鱼露风味带来的负面影响.
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| 关 键 词： | 鱼露 发酵 风味 工艺 |
| 文章编号： | 1007-2764(2006)04-0280-093 |
| 修稿时间： | 2006-06-15 |
The Flavor and Rapid Fermentation Process of Fish Sauce |
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| Sun Mei-qin. The Flavor and Rapid Fermentation Process of Fish Sauce[J]. Modern Food Science & Technology, 2006, 22(4): 280-283 |
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| Authors: | Sun Mei-qin |
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| Abstract: | Current researches of flavor and rapid process technology on fish sauce were reviewed. Identification of volatile compounds and non-volatile compounds which are thought to be major contributors to fish sauce flavor were introduced and the negative effect on flavor caused by rapid process technology were pointed out. |
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| Keywords: | Fish sauce Flavor Fermentation Technology |
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