| 不同菌种对豆酱品质的影响 |
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| 引用本文： | 张彦茹,肖霄,吴瑞华,沙惠琴. 不同菌种对豆酱品质的影响[J]. 中国调味品, 2008, 0(2): 81-83 |
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| 作者姓名： | 张彦茹 肖霄 吴瑞华 沙惠琴 |
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| 作者单位： | 1. 石家庄珍极酿造集团公司,石家庄,051530
2. 石家庄学院,化工学院,石家庄,050035 |
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| 摘 要： | 豆酱是我国传统的调味品，为了生产风味更好的豆酱，通过对四种菌种进行对比试验，确定了一种使成品风味较好的菌种应用于生产。
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| 关 键 词： | 豆酱 菌种 对比 菌种 豆酱 品质 影响 quality paste soybean influence germ 应用 对比试验 风味 生产 调味品 |
| 文章编号： | 1000-9973（2008）02-0081-03 |
| 收稿时间： | 2007-12-05 |
| 修稿时间： | 2007-12-05 |
The different germ grows to the influence of the soybean paste quality |
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| ZHANG Yan-ru,XIAO Xiao,WU Rui-hua,SHA Hui-qin. The different germ grows to the influence of the soybean paste quality[J]. China Condiment, 2008, 0(2): 81-83 |
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| Authors: | ZHANG Yan-ru XIAO Xiao WU Rui-hua SHA Hui-qin |
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| Abstract: | The soybean paste is a traditional condiment in our country, for producing the better soybean paste in taste sauce, this text passes to grow to four kinds of germ the proceeding contrast experiments, making sure a kind of making good germ in taste in finished product grown is applied in production. |
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| Keywords: | soybean paste germ grows contrast |
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