探索酿造调味品天然发酵的本质  

Explore the Essence of Natural Fermentation of Brewing Condiment

作　　者：赵德安[1] 

机构地区：[1]华山中学,新疆库尔勒841000

出　　处：《中国调味品》2016年第5期143-144,149,共3页China Condiment

摘　　要：把握酿造调味品天然发酵的本质,先把握酿造调味的矛盾总体,天然发酵的含义和形成发展的思想基础以及形成的作用机理。Grasp the essence of natural fermentation of brewing condiment,firstly,grasp the contradiction overall of brewing seasoning,the meaning of natural fermentation,the thought foundation of its formation and development,and the functional mechanism of its formation.

关 键 词：酿造调味品 天然 风味 本质 

分 类 号：TS201.5[轻工技术与工程—食品科学]