【摘要】 豆豉是一种以大豆为原料经微生物发酵而制成的传统发酵食品,它具有营养丰富、药用价值高的特点。本文比较了4种类型豆豉的制造工艺差别,以及形成的不同风味成分和功能成分,分析了不同豆豉中的主要发酵微生物及群系与其作用,为进一步研究豆豉的现代生产工艺提供了资讯。更多还原

【Abstract】 Douchi is a traditional food fermented by Microorganisms,which possesses the characteristics of high nutrition and medical value.In this article,4 typical manufacturing processes of Douchi were compared.The flavor,functional components as well as the microflora constitution and role were also compared.These data provide the latest information for further research on current process of Douchi.更多还原