Effect of Gradient Heating Method on the Microbial Changes and Flavor Formation of Liquid-State Soy Sauce Fermented with Different Salt Concentrations
In this paper, liquid-state fermented sauce mash with salt concentrations of 12% and 18% (w/v) was used as the research object, to explore the effect of gradient heating (15 ℃-20 ℃-25 ℃-30 ℃) on the microbial counting and flavor formation of fermented sauce mash. The results showed that the yeast co...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080043 |