| 试论多菌种酿造酱油 |
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| 引用本文： | 赵德安.试论多菌种酿造酱油[J].江苏调味副食品,2007,24(5):35-37. |
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| 作者姓名： | 赵德安 |
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| 作者单位： | 新疆库尔勒孔雀食品厂,新疆,库尔勒,841023 |
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| 摘 要： | 为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献.
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| 关 键 词： | 酱油 多菌种 酿造 工艺 多菌种发酵 酿造酱油 production 工业 认识 科技工作者 问题 存在 日本 结合 工艺特点 酱油生产 生产工艺 发展 |
| 文章编号： | 1006-8481（2007）05-0035-03 |
| 修稿时间： | 2007-03-20 |
Discussion on the soy sauce production with multi-strain |
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| ZHAO De-an.Discussion on the soy sauce production with multi-strain[J].Jiangsu Condiment and Subsidiary Food,2007,24(5):35-37. |
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| Authors: | ZHAO De-an |
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| Affiliation: | Kuerle Peacock Food Plant,Kuerle,Xinjiang,841023 |
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| Abstract: | In order to develop traditional producing technology of soy sauce, the advantages of soy sauce production with multi - strain and the technical features of traditional soy sauce production are analyzed in detail. Based on the causes for Japanese multi - strain fermentation, together with the present problems of multi - strain fermentation, it points out that expert scientific workers should realize the importance of multi - strain fermentation and devote to the prosperity of soy sauce industry. |
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| Keywords: | soy sauce multi - strain fermentation technique |
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