摘要
介绍了日本酱的种类、口味、理化成分及其熟成度,说明了原料对米酱和麦酱成分的影响,对酱中的氮成分、维生素含量及豆酱中低分子肽的组成进行了分析。并对酱在熟成过程中蛋白质的变化进行了简要论述。
The variety, taste, physicochemical components, and the mature degree of Japanese miso were introduced in this paper. The effect of raw materials on the component of rice miso and wheat miso were explained. The nitrogen component, vitamin content, and the low-molecular weight peptide composition of soybean miso were analyzed and the changes of protein during the maturation processes were briefly discussed.
出处
《中国酿造》
CAS
北大核心
2005年第2期52-55,共4页
China Brewing
关键词
米酱
氮化合物
肽
氨基酸
rice miso
nitrogen compound
peptide
amino acid
