低盐固态发酵法酱油清洁生产标准建立原则与基本内容探讨  

Established principle and basic contents of soy sauce standard produced by the low-salt and solid-state fermentation

作　　者：翁连海[1] 朱亚贤 陈云志 李悦梅 丛祥义 

机构地区：[1]长春职业技术学院,吉林长春130033 [2]吉林省食品工业产品质量监督检测站,吉林长春130033 [3]长春市兴华酿造有限公司,吉林长春130052

出　　处：《中国酿造》2008年第11期75-77,共3页China Brewing

摘　　要：清洁生产是我国经济可持续发展的可靠保证,文中就低盐固态发酵酱油清洁生产标准的建立原则、基本内容、分级指标体系等诸多方面进行了探讨与研究,为低盐固态发酵酱油生产工艺的革新提供参考。Clean production is a reliable guarantee for sustainable development of national economy. The established principles, basic content, classification system and many other aspects related to standard of soy sauce produced by low-salt and solid-state fermentation were introduced and discussed in this paper. It could provide a reference for renovation of soy sauce production.

关 键 词：清洁生产 低盐固态发酵 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TS207[轻工技术与工程—食品科学与工程]