| 天然酱油固稀发酵工艺的研究 |
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| 引用本文： | 谭五丰,李月兰,徐富友.天然酱油固稀发酵工艺的研究[J].现代食品科技,2004,20(2):46-47. |
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| 作者姓名： | 谭五丰 李月兰 徐富友 |
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| 作者单位： | 广东轻工技师学院,广州,510300;海天调味品有限公司,佛山,528000 |
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| 摘 要： | 本文就天然酱油固稀工艺进行了研究,确定了固稀工艺的最佳生产工艺流程、生产条件,并与普通工艺进行了比较。研究表明固稀工艺生产周期短,出品率高,酱油质量好,节约了生产成本。
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| 关 键 词： | 固稀工艺 工艺条件 控制要点 |
| 文章编号： | 1007-2764(2004)02-0046-017 |
| 修稿时间： | 2004年1月10日 |
The Study on the Solid and Liquid Technology of the Soy |
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| Tan Wufeng,Li Yuelan,Xu Fuyou.The Study on the Solid and Liquid Technology of the Soy[J].Modern Food Science & Technology,2004,20(2):46-47. |
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| Authors: | Tan Wufeng Li Yuelan Xu Fuyou |
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| Affiliation: | Tan Wufeng,1Li Yuelan,2Xu Fuyou |
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| Abstract: | The article studied the solid and liquid technology of the soy .The best technological process and Conditions were established. And it was compared with the general technology of the soy. The results showed the technology was short in the period of product, high in the output, and good in the quality and reduced in the cost of product. |
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| Keywords: | The solid and liquid technology Technological conditions Control points |
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