传统工艺发酵酱油的水分活性研究
Water Activity of Traditional Fermented Soy Sauce
周华林1
作者信息
- 1. 浙江海螺万家调味品有限公司,浙江 金华 321000
- 折叠
摘要
通过对酱油水分活性与杂菌污染的相关性研究,对比分析传统工艺酱油与其他工艺酱油的水分活性,得出传统工艺发酵酱油水分活性低的结论,从而解开传统工艺酱油不易污染的科学奥秘.
Abstract
Through the research on the correlation between the water activity of soy sauce and the contamination of miscellaneous bacteria,the water activity of traditional soy sauce and other soy sauce was compared and analyzed,and the conclusion was drawn that the water activity of traditional soy sauce was low,so as to solve the scientific mystery that traditional soy sauce was not easy to be polluted.
关键词
传统工艺/水分活性/微生物Key words
traditional craft/water activity/microorganism引用本文复制引用
出版年
2024
NETL
NSTL
万方数据