| 改良家常冬瓜豆豉生产工艺的研究 |
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| 引用本文： | 戴桂芝. 改良家常冬瓜豆豉生产工艺的研究[J]. 中国酿造, 2005, 0(12): 36-38 |
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| 作者姓名： | 戴桂芝 |
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| 作者单位： | 聊城大学,山东,聊城,252000 |
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| 摘 要： | 综合了鲁西一带利用传统方法制作冬瓜豆豉的工艺，分析了传统工艺的弊端，在此基础上进行了改良。介绍了冬瓜豆豉的改良工艺技术。如原辅料配比、操作要点及产品质量指标等。
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| 关 键 词： | 冬瓜 豆豉 改良工艺 |
| 文章编号： | 0254-5070（2005）12-0036-03 |
| 收稿时间： | 2005-02-17 |
| 修稿时间： | 2005-05-31 |
Study on the improved process of homely Chinese watermelon Douchi |
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| DAI Gui-zhi. Study on the improved process of homely Chinese watermelon Douchi[J]. China Brewing, 2005, 0(12): 36-38 |
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| Authors: | DAI Gui-zhi |
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| Affiliation: | Department of Food Science, Liaocheng University, Liaocheng, 252000, China |
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| Abstract: | Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized. The production process was introduced and the disadvantages of this traditional technique were also analyzed. The technical parameters were improved on the basis of traditional process, and the significance and characteristics of the improved technique, proportion of materials, appliance requirements, operation outlines and quality indexes of the product were introduced in detail. |
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| Keywords: | Chinese watermelon Douchi improved process |
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