| 辣酱的生产现状及发展方向 |
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| 引用本文： | 张忠刚,邓放明.辣酱的生产现状及发展方向[J].农产品加工．学刊,2006(6):19-22. |
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| 作者姓名： | 张忠刚 邓放明 |
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| 作者单位： | 湖南农业大学,食品科技学院,长沙,410128 |
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| 摘 要： | 分析了我国辣酱的生产现状。随着人们生活水平的提高和改善,消费者对辣酱的品质、品种、安全性和保健性等有着新的要求。为提高辣酱的质量,现多采用菌种混合制曲或多菌种发酵等工艺,以及酶制剂发酵等几种可行的方法来提高辣酱品质和原料蛋白利用率。
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| 关 键 词： | 菌种 制曲 发酵 辣酱 |
| 文章编号： | 1671-9646（2006）06-0019-04 |
| 收稿时间： | 2006-05-09 |
| 修稿时间： | 2006年5月9日 |
Technology Present Situation and Prospects of Hot Pepper Sauce |
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| Zhang Zhonggang,Deng Fangming.Technology Present Situation and Prospects of Hot Pepper Sauce[J].Nongchanpin Jlagong.Xuekan,2006(6):19-22. |
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| Authors: | Zhang Zhonggang Deng Fangming |
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| Abstract: | This paper analyzed the technology present situation of hot pepper sauce in China, and think that with the improving of people living level, the consumers have new need about the quality, variety, security and health. In order to improve the quality of hot pepper sauce, adoping poly-strain-making koji or poly-strain ferment to improve the quality of the sauce and protein utilization ratio, and several feasible schemes such as enzyme preparation fermentation. |
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| Keywords: | polystrain making koji ferment prospects |
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