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有人认为,酱油除了食盐、水、色素之外,几乎没有什么营养价值可言。这是一种片面的看法。实际上,优质酱油不但是鲜美可口的调味品,而且也是对人体健康有益的营养品。 我国早在距今2200年前的西汉时期,就发明了以豆、麦类为原料制作豆酱和酱油的技术。众所周知,豆类含有大量的植物蛋白、脂肪、胡罗卜素、核黄素、尼克酸;而麦类则富含较多的淀粉,可使酱油平添甜、香、鲜味。由于蛋白质和淀粉的同时存在,更能适合于微生物曲霉、酵母菌和其他有益菌的繁殖;所以,菌体所代谢
Some people think that soy sauce, in addition to salt, water, pigment, almost no nutritional value at all. This is a one-sided view. In fact, high-quality soy sauce is not only tasty and delicious condiments, but also beneficial to human health nutrition. As early as 2200 years ago in our country, the Western Han Dynasty, invented beans and wheat as the raw material for making soy sauce and soy sauce. As we all know, beans contain a lot of plant protein, fat, carotene, riboflavin, niacin; and wheat is rich in more starch, soy sauce can add sweet, fragrant, umami. Because of the simultaneous presence of protein and starch, more suitable for microbial growth of Aspergillus, yeast and other beneficial bacteria; Therefore, bacterial metabolism