文档介绍：中国调味品
第 9 期 N o .9
C H IN A C O N D Ih4E N T
2007 年 9 月 Se
中国酱油的现状及发展前景
彭涛,杨旭新,陈韶华
(甘肃省轻工业科学研究所,兰州 73000。)
摘要:苦油起源于中国。我们的祖先通过长期生产实践的积累,巧妙的利用了自然条件,从各
个方面不断总结和改进,创造了独特的普油酿造工艺。近代,由于种种原因使得我国普油酿
造技术远远落后于其他发达国家。随着改革开放进程的加快,随着国家对科研投入力度的加
大,在中国昔油人不断的努力下,相信在不久的将来,中国会让传统产品在世界舞台上焕发出
现代科技的崭新活力。
关键词:混合多菌种;活力;发酵条件;酶
中图分类号:T 文献标识码:B 文章编号:1000 9973(2007)09一0026一04
C urre nt situations and future aPPlica tions of C hina soy sauce
P E N G T ao ,Y A N G X u一x in ,C H E N S h ao一h ua
( T he Lightlndustry Science Institute ofG ansu ,Lanzhou 73O000,C hina)
Abstract:T he soy sauce originsfrom China. O ur ancestor through the long一term production
practice accum ulation. ingenious has used the natural condition,unceasingly sum rn arizes
from each aspect w ith the im Provem ent,created the unique soy sauce to brew the craft.
M odern tim es,because al1sorts ofreasons cause our country soy sauce to brew tbe technolo-
gy to fall behind by far other developed countries. A long w ith refo rm and open policy ad-
vancem ent speeding up,a1ong w ith the country to scientific research investm ent dynam ics
enlarging ,is unceasing in the Chinese soy sauce person di1igent1y under,believes in the near
future,center C ongress lets the legacy product glow the m odern science and technology in
th e w orld stage th e 卜ran d 一n ew vig or.
Key w ords:m ixed