中国传统米酱的生产技术现状与展望  

PRESENT SITUATION AND PROSPECT OF CHINESE TRADITIONAL RICE SAUCE PRODUCTION TECHNOLOGY

作　　者：周显青[1] 陈志芳[1] 崔岩珂 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2014年第3期92-97,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学校科学研究基金(2012YJCX31)

摘　　要：米酱是利用微生物发酵制得的产品,其生产技术直接影响最终品质.对米酱的生产技术现状、影响米酱品质的关键因素、国内外研究动态及技术创新、技术标准状况等进行了论述.基于目前该行业的实际情况,分析并指出实际生产及相关研究中存在的问题,提出与之相关的建议,为米酱加工技术及相关领域的研究、产品开发提供参考.Rice sauce is prepared by microbial fermentation, and the production technology directly affects the final quality. The present situation of rice sauce production technology, the key factors influencing the quality, the research trends both at home and abroad, the technological innovation and the relevant technology standards were discussed. According to the actual situation of the industry, problems existing in actual production and related studies were pointed out and analyzed, and related suggestions were put forward, providing reference for the rice sauce processing technology, and studies in related fields as well as product development.

关 键 词：大米 酱 米曲霉 发酵 微生物技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]