China Condiment 2014 Issue 6 Study on Granulated Koj i Making with Alternative Materials and Soy Sauce Brewing

Study on Granulated Koj i Making with Alternative Materials and Soy Sauce Brewing
li xue wei ;, liu zuo ;, wang cong ;, zeng xiao bo ;, zhu xin gui ;

..............page:1-4

Study on Deodorization Effect of Protein Hydrolysates of Bighead Carp
LIN Ri-gao;,PAN Yu-hua;

..............page:5-8

Research and Flavor Improvement of Peanut Natto
FU Hua-feng;,TU Liu-yan;,WANG Li-na;,ZHANG Yong-qing;

..............page:9-12,22

Study on Inhibition Effect of Sodium Benzoate on Film-forming Yeasts in Soy Sauce
HE Tao;,WANG Rui;

..............page:13-16,22

Optimization of Fermentation Conditions for EA Flavoring Liquor by RSM
GAO Fan;,SONG Wei;,ZHANG Chan;

..............page:17-22

Breeding of a Streptoverticillium mobaraense Strain with High Enzymatic Activity by Ultraviolet-Induced Mutation
CHEN Jia-peng;,LIU Xiao-lan;,LIU Yue;,TIAN Ying-hua;,ZHENG Xi-qun;

..............page:23-27

Changes of Qual ity during the Fermenting Process of Sausage
CHEN Yu-fei;,YANG Liu;

..............page:28-31

Characterization of Garlic Oil Microcapsules and Its Application in Sausage
HUANG Guo-qing;,SUN Yan-ting;,XIAO Jun-xia;

..............page:32-35

Study on Sensory Assessment of Classification of Soy Sauce
GUO Ming-yue;,WANG Fu-gang;,WEI Yong-yi;,ZHOU Wei;

..............page:36-37,42

Screening and Application of a High Proteinase-producing Aspergillus oryzae Based on Physical Mutagenesis
LI Jin;,LIU Kun-yi;,PENG Yu-wen;,WU Dong-mei;,YUAN Yong-fei;,ZHOU Rong-qing;

..............page:38-42

Characterization of Pungent Components in Zanthoxylum bungeanum Leaves from Hanyuan Region
CHEN Huai-xuan;,GAO Hong;,LI Xiao-jie;,XIE Wang-jun;,ZHONG Kai;,ZHU Rui-xue;

..............page:43-47

Optimization of Process Conditions for Making Cinnamon Essential Oil Microcapsules with Spray Drying Method
LENG Jing;,LI Shi-hao;,PAN Yan;,XU Miao;,ZHANG Xin;

..............page:48-52

Study on Qual ity Changes of Commercial ly Available Halogen Tripe during Storage
HU Cong;,LUO Rui-ming;

..............page:53-56,57

Application of Electronic Nose in Flavor Evaluation of Chili Powder
DING Zhu-hong;,GAO Rui-ping;,JIANG Zhi-gang;,WANG Zhi-song;,ZHANG Xiao-gang;

..............page:57-61

Appl ication of Ultraviolet Mutagenesis of Lactic Acid Bacteria in Pickles Fermentation
LI Jin;,YANG Ji-xia;,YU Jian-hang;

..............page:62-66,72

Study on Isolation,Identification and Growth Characteristics of Lactic Acid Bacteria from Fermented Pepper
WANG Ji-hui;,WANG Li-fang;,WANG Xiu-jun;,YANG Zhi-bo;,ZHENG Jun-hua;

..............page:67-72

Development of Gong Bao Flavoring Paste
GAO Guan-ming;,HOU Zuo-rong;,WU Wen-hao;,ZHANG Xi;

..............page:73-75,79

Study on Puffed Food Seasoning with Black Pepper Steak Flavor
JING Xiao-yan;,LI Chang-wen;,ZONG Wei;

..............page:76-79

Study on the Clarification Effect of Silica Gel on Brewed Soy Sauce
ZHANG Jun-tao;

..............page:80-82

The Effect of Processing Technology on Color of Hydrolyzed Vegetable Protein
LI Yong-ge;,LIU Li-xin;

..............page:83-85

Development of Complex Seasoning of Meat Sauce with Bone Soup and Pickles
GUO Xiu-lan;,LI Shan-shan;,LIU Da-yu;,WANG Wei;,WANG Wen-ting;,XIAO Long-quan;

..............page:86-88

Study on Production Technology of Grape Vinegar
AN Dong-mei;,WANG Xue-ying;

..............page:89-92

Study on Sour Agent Blending Technology of Fermented Chilli Products
ZHANG Yu-song;

..............page:93-94

Study on the Extraction of Ossein from Chicken Fresh Bone by Enzymatic Hydrolysis
GUO Ming-yue;,LI Yue-hua;,ZHAO Yong-gan;

..............page:95-97

Research on Making Craft of Mount Qingcheng Bacon
TONG Guang-sen;

..............page:98-101,110

Preparation of Low-energy Sauce Packets of Instant Noodles with Maltodextrin
ZHANG Yong-qing;

..............page:102-104,107

The Development of Flavor Dog Sauce
CUI Dong-bo;

..............page:105-107

Study on the Technology of Solanum nigrum Fruit Vinegar
JIAO Yan;,LIU Ji;,LIU Jing-quan;

..............page:108-110

Development of Soybean Paste Soaked by Wine
WANG Li-j iang;,WANG Shi-hong;

..............page:111-114

Determination of Lead in Food Additive Calcium Carbonate by HG-AFS
DUAN Hong-an;,JIANG Yu;,LIU Ya-jun;,QIN Li-jun;,WANG Xue-ting;

..............page:115-117,120

The Analysis of Chemical Composition of Volatile Oil from Acacia pennata Willd by GC-MS
LI Gui-j un;,WANG Fan;

..............page:118-120

Determination of Content of Rebaudioside A and Stevioside in Steviarebaudiana Bertoni by RP-HPLC
JIANG Qiong;,ZOU Sheng-qin;

..............page:121-123

Analysis of Volatile Constituents in Blueberry Seed Oils by GC-MS
JIA Qiang;,LI Yong-xia;,NIE Fei;,QU Xiao-yuan;,WU Shi-gen;,XIE Xiao-lin;,YANG Yu-yin;

..............page:124-127

Study on Determination Results of Copper in Tomato Powder by Different Digestion Methods
HUA Zhen-yu;,PAER Ha-ti;,WANG Cheng;,WANG Xian;,XIAO Ying;,ZHANG Hong-yan;

..............page:128-129,134

The Research Progress of Koj i-making Process and Biochemical Changes of Bean Paste in Pixian County
MENG Tian;

..............page:130-134

Discussion on Safety of Several Possible Carcinogenic Food Additives
GANG Jian;

..............page:135-137

Appl ication and Development of Sweeteners and Flavor Enhancers
CHU Tian;,WU Zhi-xiang;

..............page:138-140