安庆蚕豆辣酱的工艺探讨  

Study on the fermentation techniques of Anqing horsebean chili paste

作　　者：郝祥桃 

机构地区：[1]合肥金绿食品有限责任公司,安徽合肥230601

出　　处：《中国酿造》2007年第2期51-53,共3页China Brewing

摘　　要：介绍了安庆蚕豆辣酱的生产工艺,提出了改进的方向和措施。有利于在继承传统工艺的基础上结合现代生物工程技术,让传统产品推陈出新,发扬光大。The production processing of Anqing horsebean chili paste was introduced, by which the development direction and several measures for technique improvement were suggested. It is helpful to develop the traditional products into novel and more popular products by the combination of traditional processing and modem biotechnology.

关 键 词：蚕豆辣酱 工艺 米曲霉 质量标准 

分 类 号：TS264.2[轻工技术与工程—发酵工程]