【摘要】 四川豆瓣酱作为我国传统的发酵制品,除了具有独特的滋味外,香味也非常的纯正,其生产及加工工艺有近300年的历史,是川菜必不可少的调味品之一。文章综述了四川豆瓣的生产工艺、发酵机理及风味物质的研究进展,旨在为传统四川豆瓣酱的进一步发展提供理论依据与参考。更多还原

【Abstract】 As a traditional fermented product,Sichuan broad-bean sauce not only has the unique taste but also pure flavor.As one of Sichuan essential condiment,it has a long produce history.This review summarizes the research of producing process,ferment mechanism,and flavor of Sichuan broad-bean sauce,in order to supply theoretical basis and reference to the development of Sichuan broad-bean sauce.更多还原