| 利用发芽糙米酿制营养味噌的技术 |
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| 引用本文： | 李红玫. 利用发芽糙米酿制营养味噌的技术[J]. 中国酿造, 2004, 0(2): 26-27 |
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| 作者姓名： | 李红玫 |
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| 作者单位： | 内蒙古兴安盟乌兰浩特市万佳食品有限公司,内蒙古,137400 |
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| 摘 要： | 该文以发芽糙米、大米、大豆为主要原料,经各自蒸煮后制曲再与盐水混合,发酵制成一种日本常用调味料———味噌。产品营养丰富、色泽鲜亮、香味浓郁。
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| 关 键 词： | 味噌 糙米 发酵 营养 |
| 文章编号： | 0254-5071(2004)02-0026-02 |
| 修稿时间： | 2003-06-23 |
Study on Nutritional Miso Production with Germinated Brown Rice |
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| LI Hong-mei. Study on Nutritional Miso Production with Germinated Brown Rice[J]. China Brewing, 2004, 0(2): 26-27 |
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| Authors: | LI Hong-mei |
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| Abstract: | Miso is a common condiment in Japan. It can be produced using germinated brown rice, rice and soybean as main materials. The processing steps consisted of steaming different materials individually, mixing, making koji, brining, and fermenting. The product was rich in nutrient, bright in color, and strong fragrance. |
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| Keywords: | miso brown rice fermentation nutrition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
