Continuous fermentation of soy sauce by immobilized cells of Zygosaccharomyces rouxii in an airlift

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低盐固态与原池浇淋酱油工艺的比较

中国酿造2010年第9期总第222期酱油是以大豆或豆粕为主要原料，辅以小麦、麸皮等淀粉原料，经微生物发酵生产出的富含多种氨基酸并且具有特殊风味的调味品。

其生产经历了从天然晒露发酵到现代工业化生产的阶段，从目前多数单一菌种的纯酿造到混合菌种的制曲发酵，其酿造工艺也发生了较大的改革。

目前酱油工艺主要分为2大类：一是低盐固态发酵工艺酱油；二是高盐稀态发酵工艺酱油。

前者发酵时间短，成本较低，产品的酱香味比较浓厚，但酯香味不足，酱油的色泽较深；后者是我国传统发酵工艺生产的酱油，质量风味较好，具有较浓厚的酱香和酯香味，产品色泽也较浅，但发酵周期较本，成本较高[1-3]。

为了提高酱油产品的风味，缩短发酵周期，提高原料利用率，一些酱油企业采用了原池浇淋发酵工艺生产酱油，该工艺主要采用回淋的方式，同时在发酵前期或者中期加入酵母菌和乳酸菌，较好地改善了产品的风味和质量，提高了企业的经济效益[4]。

本文重点比较低盐固态和原池浇淋酱油的发酵工艺，探讨生产工艺中的关键控制点，并对生产提出建议，为行业内的相关研究提供参考。

1原料预处理酱油原料及其配比是影响酱油质量的重要因素之一。

因此，严格控制原料的质量关系重大，其感官指标、理化指标和卫生指标必须达到一定标准，在后续的蒸煮、制曲以及发酵工序中也要严格按照工艺要求进行生产，控制好每个工序中的关键点。

一般来说，低盐固态工艺原料配比为豆粕∶麸皮∶小麦=55∶40∶5，而原池浇淋工艺的原料配比为豆粕∶麸皮∶小麦=60∶20∶20。

后者是前者的改进工艺，原池浇淋工艺增加了曲料中的淀粉含量，前期原料预处理的其他工序基本与低盐固态工艺一致。

其中蒸煮工序中需将原料经过约6min 的润水，加水量为原料量的110%~130%，水温在80℃以上，原料蒸煮压力一般为0.18MPa ，蒸料时间为6min ，熟料冷却至40℃后，再接入种曲，接种量根据种曲质量及工艺要求而定。

熟料质量优劣的衡量指标一般为熟料含水量和N 性蛋白，一般认为熟料含水量为50%左右较好[5-7]。

酱油翻译

酱油翻译Soy SauceSoy sauce is a traditional Chinese condiment that has gained worldwide popularity. It is made from fermented soybeans, wheat, water, and salt. With a deep brown color and rich umami flavor, soy sauce is a versatile ingredient that adds depth and complexity to various dishes.The process of making soy sauce begins by soaking and steaming soybeans and wheat, which are then mixed with a yeast mold called Aspergillus oryzae. The mixture is left to ferment for several days or weeks, during which the enzymes break down the proteins and carbohydrates into simpler compounds. This fermentation process not only develops the distinctive flavor of soy sauce but also produces beneficial compounds such as antioxidants and probiotics.After fermentation, the mixture is pressed, separating the liquid (raw soy sauce) from the solid residue. The raw soy sauce is then pasteurized and aged for months or even years to enhance its flavor and aroma. The longer the aging process, the darker and more intense the soy sauce becomes.Soy sauce comes in different varieties, each with its own unique characteristics. The most common types are light soy sauce and dark soy sauce. Light soy sauce has a thinner consistency and a light brown color. It is often used for seasoning and marinating, as well as for dipping sauce. Dark soy sauce, on the other hand, has a thicker texture and a darker color. It is aged for a longer period andhas a more pronounced flavor. Dark soy sauce is commonly used for adding color and richness to dishes, especially stir-fries and braised meats.Apart from its flavor-enhancing properties, soy sauce also offers several health benefits. It is a good source of essential amino acids, vitamins, and minerals. Soy sauce is also low in calories, fat, and cholesterol. Moreover, it contains antioxidants that help protect the body against free radicals and reduce the risk of chronic diseases.In addition to its traditional uses in Chinese cuisine, soy sauce has become a popular ingredient in various international dishes. It adds a unique depth of flavor to Japanese sushi, Korean bibimbap, and Thai stir-fries. Soy sauce is not only used in savory dishes but also in some desserts, where its salty-sweet taste creates a harmonious balance.In conclusion, soy sauce is a staple in Chinese cooking and a beloved condiment worldwide. Its fermentation process, unique flavors, and health benefits make it an essential ingredient in many cuisines. Whether used for seasoning, marinating, or dipping, soy sauce adds depth and complexity to dishes, making them more delicious and satisfying.。

酱油发酵流程

酱油发酵流程Fermentation is a complex process that involves the breakdown of organic substances by enzymes, microorganisms, or other biological agents. 发酵是一个复杂的过程，涉及到有机物质被酶、微生物或其他生物制剂分解的过程。

Soy sauce fermentation is no exception, as it involves the microbial activity of specific molds, yeasts, and bacteria to break down the proteins, fats, and carbohydrates in the soybeans and wheat. 酱油的发酵也不例外，它涉及特定黴菌、酵母和细菌的微生物活动，以分解大豆和小麦中的蛋白质、脂肪和碳水化合物。

The first step in the soy sauce fermentation process is the preparation of the koji, which is a mixture of steamed soybeans and roasted wheat that is inoculated with the mold Aspergillus oryzae. 酱油发酵过程的第一步是准备麹，麹是经过蒸煮的大豆和烘烤小麦的混合物，它被接种了曲霉。

The koji is then allowed to ferment for several days, during which time the mold breaks down the soybeans and wheat, converting their starches into simpler sugars. 然后，麹被允许在几天内发酵，此时曲霉分解大豆和小麦，将它们的淀粉转化为简单的糖。

酱油种曲制作的工艺流程英文版

酱油种曲制作的工艺流程英文版The production process of soy sauce starter is a complex and meticulous one. It begins with the selection of raw materials, specifically wheat and bean, which are then thoroughly cleaned and soaked in water. After soaking, the wheat and bean are steamed until fully cooked.Once the ingredients are cooked, they are mixed and spread out on a clean and ventilated ground to cool down. After cooling, a specific mold spore called Aspergillus is sprinkled onto the mixture. This mold spore is responsiblefor fermentation and producing enzymes that break down the proteins and starches in the mixture.The mixture is then heaped into piles and left to ferment for a few days. During this time, the enzymes produced by the mold spore begin to break down the proteins and starches inthe mixture, resulting in a fragrant and semi-solid mass known as "wheat koji".The wheat koji is then mixed with salt and water in a fermentation vessel. This mixture is left to ferment for a few months, during which time the enzymes further break down the mixture and develop its unique flavors and aromas.After fermentation, the soy sauce starter is pressed to extract the liquid, which is the soy sauce starter. The remaining solid is used as animal feed. The liquid is then pasteurized and bottled for distribution.The entire process is carefully monitored and controlled to ensure the quality and consistency of the soy sauce starter. Each step, from the selection of raw materials to the fermentation and bottling, requires precision and expertise to produce a high-quality product.。

舌尖上的美味制作作文英语

舌尖上的美味制作作文英语"Delicious Delicacies on the Tip of the Tongue"Food is not merely a necessity for survival; it is an art form, a cultural emblem, and a gateway to understanding different societies. Among the myriad culinary delightsthat tantalize the taste buds, there are few experiences as enchanting as the ones captured in "A Bite of China" ("舌尖上的中国"). This culinary documentary series, aptly translated as "The Taste of China," delves deep into the heart of Chinese cuisine, showcasing not only the diverse array of dishes but also the stories, traditions, and craftsmanship behind each morsel.At the heart of this gastronomic journey lies a profound appreciation for the sheer diversity and richness of Chinese culinary heritage. From the fiery spices of Sichuan cuisine to the delicate flavors of Cantonese dim sum, each region boasts its own unique culinary identity, shaped by centuries of tradition and innovation. Through "ABite of China," viewers are invited to embark on a sensory voyage, exploring the bustling markets, tranquil countryside, and bustling kitchens that form the backdrop of this epicurean odyssey.One of the most captivating aspects of "A Bite of China" is its celebration of the intricate craftsmanship involved in every step of the culinary process. Whetherit's the meticulous art of noodle-making, the delicateskill required to sculpt intricate dumplings, or thepatient fermentation of soy sauce, each dish is a testament to the dedication and ingenuity of generations of cooks. Watching these master artisans at work is not only a feast for the eyes but also a humbling reminder of the depth of knowledge and expertise that underpins Chinese culinary tradition.Moreover, "A Bite of China" offers a window into the intimate connection between food and culture. Through the stories of farmers, fishermen, and chefs, viewers gain insight into the profound role that food plays in shaping identity, fostering community, and preserving tradition.Whether it's a family gathering around a steaming hotpot or a bustling street market alive with the sights and sounds of commerce, food serves as a powerful symbol of shared heritage and collective memory.Beyond its cultural significance, "A Bite of China" also serves as a poignant reminder of the importance of sustainability and environmental stewardship in theculinary world. From the lush rice terraces of Yunnan to the pristine waters of the Yangtze River, the natural bounty of China's landscapes is both a source ofinspiration and a responsibility. By highlighting the efforts of farmers, foragers, and conservationists to preserve these precious resources, the series underscores the interconnectedness of food, ecology, and culture.In conclusion, "A Bite of China" offers far more than just a culinary spectacle; it is a testament to the richness, diversity, and resilience of Chinese cuisine. Through its captivating storytelling, breathtaking cinematography, and profound insights, the series invites viewers on a journey of discovery, awakening a newfoundappreciation for the beauty and complexity of the culinary world. So, let us savor each moment, for in every bite lies a story waiting to be told.。

豆腐乳题目作文英语

豆腐乳题目作文英语英文回答：Tofu fermentation is a centuries-old process that involves the culturing of soybeans with mold spores, resulting in a flavorful and nutritious condiment known as tofu乳 (pronounced "toe-foo-ru"). This process is similar to the fermentation of other soy products, such as soy sauce and miso.The fermentation of tofu乳 typically involves the use of a starter culture, which is a mixture of mold spores and bacteria. The soybeans are soaked in water, cooked, and then inoculated with the starter culture. The mixture is then placed in a warm, humid environment to allow the fermentation process to occur.During fermentation, the mold spores grow on the surface of the soybeans, forming a white or colored mold. The bacteria work to break down the proteins andcarbohydrates in the soybeans, producing various acids, enzymes, and other compounds that contribute to the flavor and nutritional value of tofu乳.The fermentation process can take several weeks or months, depending on the desired flavor and texture. Once the fermentation is complete, the tofu乳 is typically pressed to remove excess moisture and then packaged for sale.Tofu乳 is a versatile condiment that can be used as a dipping sauce, marinade, or ingredient in various dishes. It is a good source of protein, calcium, and other nutrients. Tofu乳 is also a popular ingredient in Chinese cuisine, where it is often used to add flavor and umami to dishes such as stir-fries, soups, and noodles.中文回答：豆腐乳的制作过程已有数百年历史了。

鹿佳酱油酿造工艺流程

鹿佳酱油酿造工艺流程Making soy sauce is a delicate process that involves various steps and techniques. The first step in the soy sauce brewing process is selecting high-quality soybeans and wheat. These two key ingredients are essential for creating the rich and complex flavor profile that soy sauce is known for. 酱油的酿造工艺首先要选用优质大豆和小麦。

这两种关键原料是创造酱油独特浓郁口感的重要组成部分。

After selecting the soybeans and wheat, the next step is to koji the mold spores. Koji is a type of fungus that is essential for fermenting the soybeans and wheat. The koji spores are mixed with steamed soybeans and wheat to allow the fermentation process to begin. 选用好大豆和小麦后，下一步是进行曲(麴)曲。

曲是一种真菌，对于大豆和小麦的发酵非常重要。

曲孢子和蒸熟的大豆小麦混合后开始发酵过程。

The fermentation process is one of the most critical steps in soy sauce production. During fermentation, the koji spores break down the proteins and starches in the soybeans and wheat, creating amino acids and sugars. These compounds are essential for developing the complex umami flavor of soy sauce. 发酵过程是酱油生产中最关键的步骤之一。

写红烧臭鳜鱼的英语作文写具体写生动

写红烧臭鳜鱼的英语作文写具体写生动Ode to the Aromatic Delicacy: A Culinary Exploration of Hong Shao Chou Gui Yu (Braised Stinky Mandarin Fish)。

In the gastronomic tapestry of Chinese cuisine, few dishes evoke such a visceral reaction as Hong Shao Chou Gui Yu, the legendary braised stinky mandarin fish. Hailing from the verdant hills of the Hunan province, this culinary masterpiece is a symphony of pungent aromas, delicate textures, and unforgettable flavors.The Stinky Secret.The cornerstone of Hong Shao Chou Gui Yu lies in its unique protagonist: the stinky mandarin fish (Chou Gui Yu). This freshwater fish undergoes a peculiar fermentation process, resulting in an intense, pungent odor that belies its enchanting taste. The fermentation process is an ancient technique that imparts a rich, umami-laden complexity to the fish.A Multitude of Layers.To craft Hong Shao Chou Gui Yu, the fermented fish is meticulously braised in a symphony of flavors. Deep-fried and crispy on the outside, the fish reveals a tender, melt-in-the-mouth interior. The braising liquid, a masterpiece in itself, is a tantalizing blend of soy sauce, Shaoxing wine, and a chorus of spices.Unveiling the Masterpiece.As the braising process concludes, the fish absorbs the aromatic essence of its surroundings, transforming into a culinary masterpiece. The skin crackles with a delectable crunch, yielding to a velvety flesh that bursts with umami-rich flavors. The braising liquid, infused with the essence of the fish and spices, becomes a symphony of soy sauce, fermented bean paste, and ginger.The Taste of Hunan.Hong Shao Chou Gui Yu encapsulates the essence of Hunan cuisine. Its pungent aromas, bold flavors, and fiery spices reflect the vibrant and passionate culture of the region. The dish is often served alongside steamed rice, which serves as a perfect canvas to soak up the tantalizing braising liquid.A Culinary Tradition.The art of braising stinky mandarin fish has been passed down through generations, with each family boasting its own secret recipe. The dish has become an integral part of Hunanese dining and is often served during special occasions and festivals.A Feast for the Senses.Experiencing Hong Shao Chou Gui Yu is a multisensory journey. The pungent aroma fills the air, stirring both curiosity and apprehension. The first bite reveals a complex tapestry of flavors, from the delicate sweetness of the fish to the savory depth of the braising liquid. Thecrispy skin provides a delightful contrast to the tender flesh, while the spices dance on the palate, leaving an unforgettable imprint.A Culinary Icon.Hong Shao Chou Gui Yu has gained international recognition as a culinary icon. Its unique flavors and aromas have captivated the palates of food enthusiasts around the world. The dish has been featured in numerous culinary documentaries and publications, showcasing therich diversity of Chinese cuisine.Embracing the Stink.While the pungent odor of Hong Shao Chou Gui Yu may initially deter some, it is an integral part of its allure. The fermentation process transforms the fish into a delicacy that transcends its initial aroma. To fully appreciate this culinary masterpiece, one must embrace the stinky secret that makes it so extraordinary.Conclusion.Hong Shao Chou Gui Yu, the braised stinky mandarin fish, is a culinary marvel that captures the essence of Hunanese cuisine. Its pungent aromas, complex flavors, and delicate textures create an unforgettable dining experience. Whileits initial odor may be off-putting, those who dare to embrace the stinky secret will be rewarded with a taste of culinary heaven.。

如何制作酱油的英文作文

如何制作酱油的英文作文To make soy sauce, you first need soybeans, wheat, water, and salt. These ingredients are mixed together and left to ferment for several months. During this time, the mixture develops a rich, savory flavor that is characteristic of soy sauce.After the fermentation process is complete, the mixture is strained to remove any solids. The liquid that remainsis then heated to kill off any remaining bacteria and enzymes. This helps to stabilize the flavor of the soy sauce and prevent further fermentation.Once the liquid has been heated, it is left to cool before being bottled and sold. Some manufacturers may choose to age the soy sauce for a period of time to deepen the flavor, while others may sell it immediately. Either way, soy sauce is a versatile condiment that can be used in a variety of dishes.In conclusion, making soy sauce is a simple process that involves fermenting a mixture of soybeans, wheat, water, and salt. The end result is a flavorful condiment that adds depth and umami to any dish. Whether aged or fresh, soy sauce is a staple in many cuisines around the world.。

梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响

李心智，刘希，徐新玉，等. 梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响[J]. 食品工业科技，2024，45（9）：106−114. doi: 10.13386/j.issn1002-0306.2023080043LI Xinzhi, LIU Xi, XU Xinyu, et al. Effect of Gradient Heating Method on the Microbial Changes and Flavor Formation of Liquid-State Soy Sauce Fermented with Different Salt Concentrations[J]. Science and Technology of Food Industry, 2024, 45(9): 106−114. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080043· 研究与探讨 ·梯度升温发酵工艺对不同盐分稀态发酵酱油微生物变化和风味形成的影响李心智1,2，刘　希3，徐新玉4，周其洋3,5，吴昌正4,6，童　星3,5, *，欧仕益1,*（1.暨南大学食品科学与工程系，广东广州 510632；2.佛山市海天调味食品股份有限公司，广东佛山 528000；3.佛山市海天（高明）调味食品有限公司，广东佛山 528511；4.广东海天创新技术有限公司，广东佛山 528000；5.广东省调味食品生物发酵先进技术企业重点实验室，广东佛山 528000；6.广东省酿造微生物育种与发酵工程技术研究中心，广东佛山 528000）摘　要：本文以12%和18%（w/v ）两种盐分浓度的稀态发酵酱醪为研究对象，探究梯度升温（15 ℃-20 ℃-25 ℃-30 ℃）工艺对发酵酱醪微生物计数和风味形成的影响。

多菌种联合发酵降低酱油二次沉淀的研究

多菌种联合发酵降低酱油二次沉淀的研究郑二帅，曹　猛，梁兰兰，廖熙娜，李　娈（广东美味鲜调味食品有限公司，广东中山 528400）摘　要：在售酱油在货架期产生的二次沉淀会造成酱油体态浑浊，影响感官品质。

二次沉淀是酱油发酵不彻底的产物，无法通过传统的加热沉淀工艺将之一次性加热析出，然后通过沉淀、过滤工艺完全去除。

本研究通过在酱油制曲及晒制发酵阶段添加不同的菌种进行联合发酵，以提升菌种的酶系种类及宽度，增加专属菌种的发酵针对性，提高原料蛋白质、脂肪的分解程度，减少酱油二次沉淀的生成。

试验表明，通过添加米曲霉和黑曲霉进行联合制曲，与单菌株米曲霉发酵相比，大曲的总蛋白酶和消化率分别提升10%、5%，在晒制发酵阶段添加耐盐酵母菌和乳酸菌能有效降低酱油二次沉淀的生成，6个月内货架期沉淀降低86.9%，同时蛋白原料向氨基酸态氮转化率提升5.9%，效益明显。

关键词：二次沉淀；联合发酵；酱油Study on Reducing Secondary Sedimentation of Soy Sauce by Multi-Strain Joint FermentationZHENG Ershuai, CAO Meng, LIANG Lanlan, LIAO Xina, LI Luan(Guangdong Meiwei Fresh Seasoning Food Co., Ltd., Zhongshan 528400, China) Abstract: The secondary precipitation generated during the shelf life of soy sauce on sale can cause the soy sauce to become turbid and aﬀect its sensory quality. Secondary sedimentation is a product of incomplete fermentation of soy sauce, which cannot be separated out by traditional heating sedimentation process and then completely removed by sedimentation and filtration processes. This study aims to enhance the enzyme system types and widths of diﬀerent strains during the soy sauce koji making and sun drying fermentation stages, increase the fermentation specificity of exclusive strains, improve the degree of protein and fat decomposition of raw materials, and reduce the generation of secondary sedimentation in soy sauce. The experiment showed that by adding Aspergillus oryzae and Aspergillus niger for joint koji making, compared with the fermentation of single strain Aspergillus oryzae, the total protease and digestibility of Daqu were increased by 10% and 5% respectively. Adding salt tolerant yeast and lactic acid bacteria in the sun fermentation stage could eﬀectively reduce the generation of secondary precipitation of soy sauce. The shelf life precipitation within six months was reduced by 86.9%. At the same time, the conversion rate of protein raw materials to amino acid nitrogen was increased by 5.9%, with obvious benefits.Keywords: secondary precipitation; joint fermentation; soy sauce酱油起源于中国，距今已有超过2 500年的历史，在我国日常生活和食品工业中均扮演着极为重要的角色。

酱油发酵用菌鲁氏接合酵母的安全性

66㊀2021Vol.47No.3(Total 423)DOI:10.13995/ki.11-1802/ts.025374引用格式:刘爽,张倩,杜船,等.酱油发酵用菌鲁氏接合酵母的安全性[J].食品与发酵工业,2021,47(3):66-71.LIU Shuang,ZHANG Qian,DU Chuan,et al.Safety analysis of Zygosaccharomyces rouxii used in soy sauce fermentation[J].Food and Fer-mentation Industries,2021,47(3):66-71.酱油发酵用菌鲁氏接合酵母的安全性刘爽1,张倩1,杜船1,周韬1,赵佳豪1,石磊2,王春玲1∗1(天津科技大学食品科学与工程学院,天津,300000)2(天津市利民调料有限公司,天津,300000)摘㊀要㊀对传统酱油发酵用菌鲁氏接合酵母的安全性进行研究㊂利用气相色谱-质谱联用法探讨了菌株在酱醪汁发酵中的代谢产物并研究传统菌株的代谢安全性;通过胆盐羟化酶活性检测㊁溶血实验及耐药性实验研究菌种自身的安全性㊂结果表明:鲁氏接合酵母在酱汁发酵代谢产物分析中未检出有害代谢物,并能够利用糖类及氨基酸转化成相应的醇类和酯类物质;在培养过程中鲁氏接合酵母不产生胆盐羟化酶也不具有溶血性;对伏立康唑㊁酮康唑㊁制霉菌素㊁两性霉素B 四种基本抗生素敏感,对氟康唑存在剂量依赖性㊂进一步测定了两性霉素B 对鲁氏酵母的最低抑菌浓度(minimum inhibitory concentration ,MIC )为2μg /mL ,氟康唑对鲁氏酵母的MIC 为8μg /mL ,低于美国临床实验室标准化委员会的药物耐药判断标准㊂关键词㊀酱油;鲁氏接合酵母;代谢;安全性第一作者:硕士研究生(王春玲教授为通讯作者,E-mail:wangchunling@)基金项目:国家重点研发计划项目(2018YFC1604102)收稿日期:2020-08-16,改回日期:2020-09-23㊀㊀酱油酿造工艺主要有低盐固态和高盐稀态两种[1-2]㊂高盐稀态酱油由于发酵周期较长,成品酱香醇厚,其产品品质优于低盐固态发酵酱油[3-5]㊂一般参与高盐稀态酱油酿造的微生物主要有米曲霉㊁酵母菌和乳酸菌3大类[6-8]㊂米曲霉最直接的作用就是在酱油发酵过程中分泌大量酶系,对原料中的蛋白质分解具有重要作用,我国目前酱油生产常用的菌株是沪酿3.042[9-10]㊂在酱醪发酵阶段,鲁氏接合酵母(Zygosaccharomyces rouxii )是主要的产醇酵母菌,球拟酵母(Torulopsis halophilus )[11-12]是主要的产酯酵母菌㊂将鲁氏接合酵母应用于酱油发酵过程中能增加酱油的醇香,对酱油风味的形成起着重要的作用㊂鲁氏接合酵母具有较强的耐盐能力,是酱油发酵过程中醇类物质的主要代谢者,在代谢产生大量的高级醇㊁芳香杂醇类物质的同时,还能将糖类物质转化为多元醇和糖醇类物质[13-14]㊂HAUCK 等[15]研究显示鲁氏接合酵母代谢产生的乙醇㊁高级醇等物质对酱油的风味起到至关重要的作用㊂虽然鲁氏接合酵母作为传统菌种用于酱油发酵已有较长的历史,但对于鲁氏接合酵母自身的安全性研究却涉及较少,本研究通过探讨菌种在酱醪汁发酵中的代谢产物㊁胆盐羟化酶活性检测㊁溶血实验及耐药性实验对菌种本身的安全性进行初步探讨,从而为传统发酵菌株的安全性研究提供相关依据㊂1㊀材料与方法1.1㊀实验原料与培养基氟康唑㊁两性霉素B㊁甲氧胺-吡啶㊁N -甲基-N -(三甲基硅烷)三氟乙酰胺(N -methyl-N -(trimethylsi-lyl)trifluoroacetamide,MSTFA)㊁甲醇㊁NaCl,北京索莱宝科技有限公司;牛黄脱氧胆酸钠,上海吉至生化科技有限公司;伏立康唑药敏纸片㊁酮康唑药敏纸片㊁酮康唑药敏纸片,北京普纳科技有限公司;制霉菌素药敏纸片㊁两性霉素B 药敏纸片,杭州微生物试剂有限公司;所用培养基为酵母浸出粉胨葡萄糖(yeast ex-tract peptone dextrase,YPD)液体培养基㊁YPD 琼脂培养基和血琼脂平板培养基㊂1.2㊀菌种来源鲁氏接合酵母购自中国微生物菌种保藏中心,菌种编号为2.181,现由天津科技大学食品营养与安全国家重点实验室菌种保藏中心存放㊂1.3㊀仪器设备GCMS-QP 2010Ultra 气相色谱-质谱联用仪,日本岛津公司;MULTISKAN GO 酶标仪,美瑞泰克科技(天津)有限公司㊂1.4㊀实验方法2021年第47卷第3期(总第423期)67㊀1.4.1㊀挥发性代谢物的测定分析采用固相微萃取-气质联用的方法[16]㊂1.4.2㊀非挥发性代谢物的测定分析采用硅烷化-气质联用的方法[17]㊂1.4.3㊀胆盐羟化酶活性实验在100mL YPD 培养基中加入0.5g 牛黄脱氧胆酸钠,高压灭菌121ħ,20min,倒入培养皿㊂鲁氏接合酵母接种在培养基上,30ħ培养48h,观察菌落周围是否存在白色沉淀㊂1.4.4㊀溶血性实验鲁氏接合酵母涂布在血平板培养基上,待吸收完全,30ħ培养48h,观察是否出现溶血现象㊂1.4.5㊀耐药性实验药敏实验:采用药敏纸片琼脂扩散法[18]进行测定㊂最低抑菌浓度测定:参照美国临床实验室标准化委员会(National Committee for Clinical Laboratory Standards,NCCLS)药敏实验方法[19-20]㊂1.5㊀分析方法利用SIMCA 14.1对数据进行分析;Origin 作图分析㊂2㊀结果与分析2.1㊀鲁氏接合酵母代谢产物分析2.1.1㊀挥发性代谢物的测定鲁氏接合酵母是醇香型酵母,同时也能产生多种酯类㊁酸类物质,在酱油发酵中对于风味物质的形成有很大的贡献[21]㊂由图1可知醇类物质随着发酵时间的增加而明显增加㊂图1㊀不同时间点挥发性代谢物组成图Fig.1㊀Composition of volatile metabolites at different time points从物质种类的变化上可以看出,与空白对照相比较,在发酵过程中酯类物质逐渐增加,其中在发酵30d 左右增加最多,可能是由于乙醇的大量产生促进酯类物质生成㊂发酵30d 后,醇类和酯类物质成为主要挥发性物质,主要包括苯乙醇㊁乙酸乙酯㊁乙酸苯乙酯等,这些物质在酱油风味组成上具有重要地位[22-23];其他酮㊁醛类物质含量在发酵过程中逐渐减少㊂在挥发性代谢产物分析中未检测出有害代谢物,检测出的醇㊁酸㊁酯㊁呋喃㊁吡嗪等物质对酱油的风味起到至关重要的作用㊂由图2可知,前20d 代谢物主要分布在第二象限,主要代谢物有二甲基吡嗪㊁苯乙醛㊁2,3-丁二酮等,后30d 主要分布在第一象限,主要代谢物有3-甲基-1-丁醇㊁乙酸异戊酯等,表明在发酵过程中不同时间段的代谢物有明显差异㊂图2㊀不同时间段挥发性物质主成分分析Fig.2㊀PCA analysis of volatile substances in different time periods2.1.2㊀非挥发性代谢物分析由图3可知,鲁氏接合酵母的非挥发性代谢物质有酸类㊁醇类㊁酯类㊁糖类等物质,在发酵前期,醇类㊁酸类物质逐渐增加,糖类物质逐渐被消耗,推测其糖类物质一部分被微生物利用,生成醇类㊁酸类,另一部分与氨基酸发生美拉德反应用于酱油的着色[14]㊂其他的一些杂环类化合物主要是烯烃㊁酰胺等物质,主要来源于酱醪中不饱和脂肪酸的降解以及美拉德反应的产物,虽然对酱油的风味影响较小,但其进一步分解的小分子物质是酱油复杂风味的来源[16]㊂由图4可知,不同时间段的非挥发代谢产物分布在不同象限,表明鲁氏接合酵母在酱醪汁中的代谢产物在不同时间段存在明显的差异㊂与空白对照相比,鲁氏酵母在酱汁发酵过程中会出现更多的中间代谢产物,样品中的非挥发性酸类物质除了氨基酸,还检68㊀2021Vol.47No.3(Total 423)图3㊀不同时间点非挥发性代谢物组成图Fig.3㊀Composition of non-volatile metabolites atdifferent time points测到其他酸类,包括多元酸㊁脂肪酸㊁糖酸㊁羟基酸等㊂在发酵过程中,最主要的非挥发性风味物质主要为糖类㊁酯类㊁醇类和其他酸类㊂图4㊀不同时间段非挥发性物质主成分分析Fig.4㊀Principal component analysis of volatile substancesin different time periods2.2㊀胆盐羟化酶活性检测胆盐羟化酶能够水解介质中结合态的胆盐生成非结合态胆酸㊂微生物的代谢活动能影响胆汁池中初级和次级胆汁盐的比例,其直接作用就是通过胆盐羟化酶的活性来影响的,间接作用是通过影响胆汁盐的溶解度,所以对于肠道微生物要尽量使早期解离发生在大肠,避免肠肝循环发生紊乱,同时避免小肠的早期解离[24-25]㊂本实验以空白的YPD 培养基作为阳性对照,实验结果如图5所示㊂在含有5g /mL 牛黄脱氧胆酸钠的YPD 培养基上单菌落周围没有出现白色沉淀,说明鲁氏接合酵母不产生胆盐羟化酶㊂2.3㊀溶血实验溶血是指红细胞破裂溶解现象,可由多种理化因a-含5g /mL 牛黄脱氧胆酸钠的YPD 培养单菌落;b-YPD 培养单菌落图5㊀含5g /mL 牛黄脱氧胆酸钠的YPD 培养基㊁空白YPD 培养基Fig.5㊀YPD medium containing 5g /mL sodium bezoardeoxycholic acid and blank YPD medium素和毒素引起㊂如果发酵食品所用微生物具有溶血现象,会对人体造成一定危害㊂本实验以金黄色葡萄球菌作为阳性对照,由图6可知,鲁氏接合酵母在血琼脂平板培养基上正常生长且菌株周围的琼脂未显示绿色亦未出现透明圈,表明没有产生α㊁β溶血现象,说明鲁氏接合酵母不是溶血性菌株㊂a-金黄色葡萄球菌血平板;b-鲁氏接合酵母血平板图6㊀血平板实验Fig.6㊀Blood plate test2.4㊀耐药性实验2.4.1㊀药敏实验鲁氏接合酵母菌对5种常用抗生素的敏感性如表1所示㊂鲁氏接合酵母对伏立康唑㊁酮康唑㊁制霉菌素㊁两性霉素B 四种基本抗生素敏感;对氟康唑存在剂量依赖性,但剂量依赖性并不代表菌株对药物具有抗性㊂表1㊀鲁氏接合酵母药敏实验结果Table 1㊀Results of Z.rouxii yeast drug sensitivity test药物名称纸片扩散法敏感(S)中介(I)耐药(R)判读结果伏立康唑ȡ17mm 14~16mm(DD)ɤ13mm S 氟康唑ȡ19mm 15~18mm(DD)ɤ14mm R 酮康唑ȡ28mm 21~27mm ɤ20mm S 两性霉素B ȡ26mm 15~25mm ɤ14mm I 制霉菌素ȡ26mm15~25mmɤ14mmS药敏实验简便,但受多种因素的影响只能用于初步筛选敏感菌,对于抑菌圈直径<14mm 的菌株应进一步2021年第47卷第3期(总第423期)69㊀用微量稀释法或Etest 法测定其最低抑菌浓度(minimum inhibitory concentration,MIC)[26-27]㊂亦有文献指出酿酒酵母对氟康唑有一定剂量抗性,并进一步用酵母菌稀释法药物敏感实验测其MIC 为2μg /mL [28]㊂2.4.2㊀确定最低抑菌浓度酵母菌稀释法药物敏感实验结果在判读时依据美国临床和实验室标准协会(Clinical and Laboratory Standards Institute,CLSI)M27-A3[29],唑类药物MIC 值与阳性对照相比较应抑制80%的真菌的生长,两性霉素B 则需要达到100%的生长抑制,其中NCCLS 药物耐药判断标准为两性霉素B 的MIC >4μg /mL㊁氟康唑的MIC >64μg /mL㊂由图7可知,当两性霉素β和氟康唑质量浓度分别为2μg /mL 和8μg /mL 时,鲁氏接合酵母的抑制率分别达到100%和80%,其中氟康唑的质量浓度范围为0.031~8μg /mL,两性霉素B 为0.015~2μg /mL㊂与酿酒酵母相比,鲁氏接合酵母虽然对氟康唑的MIC 高于酿酒酵母,但都低于NCCLS 药物耐药判断标准㊂图7㊀发酵液在不同浓度抗生素下的吸光度值Fig.7㊀Absorption of fermentation broth at different concentrations of antibiotics3㊀结论本实验对传统发酵酱油常用菌株鲁氏接合酵母的安全性进行了初步探究,通过代谢分析和指标分析,在代谢产物中未检测出有害代谢物,并显示鲁氏接合酵母是典型的醇香型酵母,能够代谢出大量的醇类物质,对酱油的风味成分起到至关重要的作用㊂在含有5%的胆盐羟化酶的YPD 培养基上鲁氏接合酵母菌落周围未出现白色沉淀,说明鲁氏酵母不产生胆盐羟化酶;鲁氏酵母在血平板上正常生长且未发生溶血现象,说明鲁氏酵母不是溶血性菌株;初步确定了鲁氏酵母对伏立康唑㊁酮康唑㊁制霉菌素㊁两性霉素B 四种基本抗生素敏感,对氟康唑具有剂量依赖性,同时进一步确定了两性霉素B 对鲁氏酵母的MIC ɤ2μg 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Industries,2020,46(17):99-106.[14]㊀徐莹,姜维,何晓霞.耐盐性鲁氏酵母的研究进展[J].中国酿造,2009(10):1-3.XU Y,JIANG W,HE X X.Research progress on salt-tolerant Zy-gosaccharomyces rouxii[J].China Brewing,2009(10):1-3.[15]㊀HAUCK T,BRUHIMANN F,CHWABS W.Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii :Iden-tification of an intermediate[J].Applied and Environmental Micro-biology,2003,69(7):3911-3918.[16]㊀丁莉莉,王昊,王新宇,等.日本酱油与中国酱油在不同模拟条件下挥发性呈香物质分析[J].中国酿造,2019,38(6):144-151.DING L L,WANG H,WANG X Y,et al.Analysis of volatile aroma substances of Japanese soy sauce and Chinese soy sauce under dif-ferent simulated conditions [J ].China Brewing,2019,38(6):144-151.[17]㊀吴雅男.酱油鲁氏接合酵母S㊁S3-2关键风味代谢物对比研究[D].天津:天津科技大学,2015.WU Y parative study on the key flavor metabolite of Zy-gosaccharomyces rouxii for soy sauce[D].Tianjin:Tianjin Universi-ty of Science and Technology,2015.[18]㊀中华人民共和国上海出入境检验检疫局.SN /T 1944 2007动物及其制品中细菌耐药性的测定纸片扩散法[S].北京:中国标准出版社,2007.Shanghai Entry-Exit Inspection and Quarantine 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Industry,2013,34(6):197-201.[22]㊀何天鹏,赵镭,钟葵,等.气相色谱-嗅闻/质谱联用分析酵母菌发酵酱油中香气物质[J].食品工业科技,2020,41(16):259-265.HE T P,ZHAO L,ZHONG K,et al.Analysis of aroma compounds in yeast-fermented soy sauce by GC-O /MS[J].Science and Tech-nology of Food Industry,2020,41(16):259-265.[23]㊀YOUNG R S,JEONG D Y,BAIK S H.Monitoring of yeast commu-nities and volatile flavor changes during traditional Korean soy sauce fermentation [J].Journal of Food Science,2015,80(9):M2005-M2014.[24]㊀SHI Y F,ZHAI M K,LI J L,et al.Evaluation of safety and probiot-ic properties of a strain of Enterococcus faecium isolated fromchicken bile[J].Journal of Food Science and Technology,2020,57(2).[25]㊀MILKAEL K.Safety of probiotics [J].Clinical and Translational Allergy,2011,1(S1).DOI:10.1186/2045-7022-1-S1-S9.[26]㊀黄纯英,陆丽燕,肖建宁,等.三种酵母菌药敏试验检测氟康唑和伏立康唑结果的一致性[J].包头医学院学报,2016,32(8):23-25.HUANG C Y,LU L Y,XIAO J N,et al.The consistency of flucon-azole and voriconazole test results of three kinds of yeast drug sensi-tivity test [J].Journal of Baotou Medical College,2016,32(8):23-25.[27]㊀袁进霞.三种试验方法检测酵母菌对氟康唑的敏感性[J].检验医学与临床,2008,5(6):361-362.YUAN J X.Three test methods to detect the sensitivity of yeast to fluconazole[J ].Laboratory Medicine and Clinic,2008,5(6):361-362.[28]㊀ESPINEL I A.In vitro activity of the new triazole voriconazole (uk-109,496)against opportunistic filamentous and dimorphic fungi and common and emerging yeast pathogens[J].J Clin Microbiol,1998,36(1):198-202.[29]㊀ANA E I,EMILA C,TERESA P,et parison of micafunginMICs as determined by the Clinical and Laboratory Standards Insti-tute broth microdilution method (M27-A3document)and etest for Candida spp.isolates [J ].Diagnostic Microbiology &InfectiousDisease,2011,70(1):54-59.Safety analysis of Zygosaccharomyces rouxii used in soy sauce fermentationLIU Shuang1,ZHANG Qian1,DU Chuan1,ZHOU Tao1,ZHAO Jiahao1,SHI Lei2,WANG Chunling1∗1(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin300000,China)2(Tianjin Limin Condiment Co.Ltd,Tianjin300000,China)ABSTRACT㊀To study the safety of traditional soy sauce fermentation strain Zygosaccharomyces rouxii,GC-MS was used to explore the metabolites of strains in fermentation mash to ensure the metabolic safety of traditional strains;bile salts hydroxylase activity detection,he-molysis test and drug resistance test were used to evaluate the safety of the strain.The results showed that no harmful metabolites were de-tected and the sugars and amino acids were converted into alcohol and ester substances during fermentation.Z.rouxii did not produce bile salt hydroxylase or hemolytic strains.Z.rouxii was sensitive to antibiotics(voriconazole,ketoconazole,nystatin,and amphotericin B) and showed a dose-dependent effect to fluconazole.The minimum inhibitory concentration(MIC)of amphotericin B and fluconazole against Z.rouxii was2μg/mL and8μg/mL,respectively,which were lower than the drug resistance standard of US National Committee for Clinical Laboratory.This study laid a foundation for further understanding of the safety of Z.rouxii,and also provided a theoretical ba-sis for the safety of traditional strains.Key words㊀soy sauce;Zygosaccharomyces rouxii;metabolite;safety performance㊀2021年第47卷第3期(总第423期)71。

酱油中风味物质形成的研究进展

第5期（总第527期）2021年5月农产品加工Farm Products ProcessingNo.5May.文章编号：1671-9646(2021) 05a-0089-05酱油中风味物质形成的研究进展陈杰1，3,赵莹2,3,何一龙2,3, **刘晓艳2,3,白卫东2,3,钱敏2,3,赵文红2,3 (1.广东粤师傅调味食品有限公司，广东开平529341; 2.仲恺农业工程学院轻工食品学院，广东广州510225;收稿日期：2021-02-15基金项目：广州市科技计划项目（201803020012）。

作者简介：陈杰（1968—），男，本科，高级工程师，研究方向为食品加工。

*通讯作者：刘晓艳（1978—），女，博士，副教授，研究方向为食品科学。

3.现代农业工程创新研究院，广东广州510225)摘要：酱油作为一种传统调味品，主要由高蛋白原料经微生物发酵而来，其营养丰富、滋味鲜美。

从酱油的风味物质及其发酵过程中微生物的种类和数量出发，介绍了酱油中挥发性风味物质和滋味物质(氨基酸与有机酸)的种类、特点、贡献及其检测方法。

强调了酱油中风味物质的来源及形成机理，并综述了微生物对酱油风味物质产生的影响，为后续开展从微生物角度把控酱油风味物质产生的研究提供一定理论基础。

关键词：酱油；挥发性风味物质；氨基酸；有机酸；微生物中图分类号：TS254.5 文献标志码：A doi ： 10.16693/ki.1671 -9646(X ).2021.05.022Research Progress of Flavor Material Fomiation of Soy SauceCHENJie", ZHAO Ying 2-3, HE Yflong 2-3, UU Xiaoyan 23, BAI Weidong 2-3, QIAN Min 23, ZHAO Wenhong 2 3(1. Guangdong Yueshifu Seasoning Food Co.， Ltd.， Kaiping ， Guangdong 529341， China ； 2. College of Light Industry and Food Science ， Zhongkai University of Agriculture and Engineering ， Guangzhou ， Guangdong 510225， China ； 3. Academy ofContemporary Agricultural Engineering Innovations ， Guangzhou ， Guangdong 510225， China)Abstract ： As a traditional condiment. Soy sauce was mainly fermented by microorganisms from high-protein raw materials ， which were rich in nutrition and delicious. Based on the flavor substance of soy sauce and the type and quantity of microorgan isms in the fermentation process ， this paper introduced the type ， characteristics ， contribution and detection methods of volatile flavor substance and taste substance (amino acid and organic acid ) in soy sauce. The source and formation mechanismof flavor substances in soy sauce were emphasized ， and the influence of microorganisms on soy sauce flavor substances was re- viewed ， which provided a theoretical basis for the follow-up research on controlling the production of soy sauce flavor sub stances from a microbial point of view.Key words ： soy sauce ； volatile flavor substances ； amino acids ； organic acids ； microorganisms酱油俗称豉油，主要以大豆、饼粕等为原材料, 辅以小麦、面粉或麦麸等，经微生物发酵得到的液态调味品，距今已有3 000多年的历史[1-3]o 低盐固态型、淋浇型、高盐稀态型和传统发酵型是酿造酱油中常见的四类，低盐固态型发酵时间短、酱香浓、色泽深且价格低，淋浇型色泽光亮，高盐稀态型香气种类较多且风味较好，而传统发酵型具有独特且不可复制的风味叫传统发酵型酱油的发酵周期长，生产效率不高，且发酵过程中自然污染难以控制，这对产品的质量和安全构成了较大的威胁。

味道很特别的英语句型

味道很特别的英语句型The Unique Flavor of [Insert Place or Dish Here]The essence of taste is often a mystery wrapped inlayers of cultural history, personal memories, and environmental nuances. It's not merely about the fivesenses of taste we commonly know sweet, sour, bitter, salty, and umami. It's about the sixth sense that transcends these, the one that connects us to the deeper, often unconscious layers of our being.When we say "the taste is very special," we arereferring to something that goes beyond the mere physical sensation of flavor. It's the intangible quality that catches us off guard, that surprises us with its uniqueness, and that leaves us with a lingering impression, oftendifficult to articulate in words.In the vast tapestry of global cuisines, there are dishes and flavors that stand out, not just for theiruniqueness but for the stories they carry. These are the flavors that become legends in their own right, passed down through generations, celebrated in festivals, and remembered with nostalgia.Consider the rich, earthy taste of miso soup, a traditional Japanese delicacy. Its unique flavor is a testament to the careful fermentation process that transforms a simple blend of soybeans, salt, and koji (a cultured rice or barley starter) into a flavorful condiment with umami so profound it can be felt in every sip. Or take the piquant heat of a Mexican mole sauce, where the blend of dozens of spices and chiles creates a complex flavor profile that is both comforting and exciting.These are flavors that are not just the result of a recipe or a cooking technique. They are the result of a cultural heritage, a history of migrations, exchanges, and adaptations. They are the product of generations of chefs who have perfected their craft, passing down their secrets and techniques to the next generation.But the story of special flavors is not limited to traditional dishes. It's also found in the innovative kitchens of modern chefs, who are constantly pushing the boundaries of what is considered edible and delicious. They are the ones who experiment with new ingredients, combining flavors in unexpected ways, creating dishes that are notjust tasty but also thought-provoking.For instance, consider the rise of molecular gastronomy, where chefs use scientific techniques to transform familiar ingredients into unrecognizable, yet incredibly delicious, forms. These dishes often come with a story of their own, a narrative that is as captivating as the flavor itself.But ultimately, the taste of a dish is subjective. What might be considered special to one person might be banal to another. This is the beauty of flavor it's personal, it's subjective, and it's constantly evolving. It's aboutfinding those flavors that speak to us, that resonate with our own unique palates and histories, and that become apart of our own personal narratives.In the end, the journey of discovering special flavors is as much about self-discovery as it is about food. It's about understanding our own preferences, our own cultural backgrounds, and our own histories. It's about finding those flavors that make us feel at home, that make us feel connected, and that make us feel alive.So, as you embark on your own culinary adventure, don't be afraid to experiment, to try new things, and to embrace the unknown. Remember, the taste of life is as diverse and unique as the flavors we encounter on our plates. Embrace it, explore it, and enjoy the ride.。

参观加加酱油厂的作文

参观加加酱油厂的作文Visiting Jiajia Soy Sauce Factory.English Answer:Visiting Jiajia Soy Sauce Factory was an incredible experience. Upon arrival, we were greeted by friendly staff who gave us a brief introduction to the history and production process of Jiajia Soy Sauce. The factory was well-maintained and had a clean and organized layout.The tour began with a visit to the fermentation room, where the soybeans were fermented to produce soy sauce. The guide explained that the fermentation process takes several months and involves carefully controlled temperature and humidity levels. It was fascinating to see rows of large wooden barrels filled with fermenting soybeans.Next, we moved to the aging room, where the fermented soy sauce was stored and aged for a specific period. Theguide explained that the aging process enhances the flavor and aroma of the soy sauce. The room was filled with the distinct smell of soy sauce, and it was interesting to learn about the different types of soy sauce produced by Jiajia.After that, we visited the bottling and packaging area. It was impressive to see the high-tech machinery used to ensure the accurate measurement and packaging of the soy sauce. The guide emphasized the importance of maintaining quality control throughout the production process.Finally, we had the opportunity to taste different varieties of Jiajia Soy Sauce. The guide explained the unique characteristics of each type and how they could be used in various dishes. It was a delightful experience to savor the rich flavors of the soy sauce.中文回答：参观加加酱油厂是一次难忘的经历。

中国传统烹饪方法英语作文

中国传统烹饪方法英语作文全文共3篇示例，供读者参考篇1Traditional Chinese Cooking MethodsAs a student interested in culinary arts and cultural traditions, I have developed a deep appreciation for the rich history and diverse techniques of Chinese cuisine. Traditional Chinese cooking methods have evolved over thousands of years, reflecting the country's vast geography, cultural influences, and philosophical beliefs. These time-honored practices have not only shaped the flavors and textures of Chinese dishes but have also become an integral part of the nation's cultural heritage.One of the most fundamental techniques in Chinese cooking is stir-frying, a method that originated during the Han Dynasty (206 BC–220 AD). This rapid cooking process involves tossing ingredients in a wok over high heat while constantly stirring, allowing flavors to meld and textures to remain crisp. The wok, a rounded pan with sloping sides, is an essential tool in Chinese kitchens, facilitating the tossing and tumbling motion required for successful stir-frying.Another quintessential Chinese cooking method is steaming, a gentle and healthy way of preparing ingredients. Steaming is particularly popular in southern China, where the humid climate and abundant water resources make it an ideal cooking technique. Bamboo steamers, stacked one on top of the other, allow various dishes to be cooked simultaneously, infusing them with delicate aromas and preserving their natural flavors and nutrients.Braising, a slow-cooking method involving simmering ingredients in a flavorful liquid, is also deeply rooted in Chinese culinary traditions. This technique is often used for tougher cuts of meat, transforming them into tender, succulent dishes brimming with rich flavors. The braising liquid, typically a combination of soy sauce, rice wine, and aromatic spices, not only tenderizes the meat but also creates a flavorful sauce to accompany the dish.Smoking is another time-honored Chinese cooking method, particularly prevalent in regions like Sichuan and Yunnan. This technique involves exposing ingredients to wood smoke, imparting a distinctive smoky flavor and aroma. Traditional smoking methods involve using specialized clay ovens orbamboo baskets filled with smoldering wood chips or tea leaves, resulting in unique and deeply satisfying flavors.Fermentation is an ancient practice that has significantly influenced Chinese cuisine, particularly in the production of condiments and preserved foods. Fermented products like soy sauce, rice vinegar, and various pickled vegetables are staples in Chinese kitchens, adding depth and complexity to dishes. The fermentation process not only enhances flavors but also preserves ingredients, reflecting the resourcefulness and sustainability inherent in Chinese culinary traditions.One of the most fascinating aspects of Chinese cooking is the emphasis on achieving a harmonious balance of flavors and textures. The concept of yin and yang, derived from Taoism, is deeply ingrained in Chinese culinary philosophy. Dishes often combine contrasting elements, such as sweet and sour, crisp and tender, or hot and cold, creating a dynamic interplay of tastes and sensations.Regional variations in Chinese cooking methods are also a testament to the country's diverse culinary heritage. For example, the fiery Sichuan cuisine relies heavily on the use of chili peppers and the unique flavor profile of Sichuan peppercorns, whileCantonese cuisine is renowned for its delicate flavors and emphasis on fresh ingredients.In addition to cooking methods, the presentation and serving of Chinese dishes is an art form in itself. The traditional practice of sharing dishes from a central platter, known as "family-style dining," encourages communal eating and promotes harmony and togetherness. Dishes are often artfully arranged, with careful consideration given to color, texture, and balance, reflecting the Chinese emphasis on aesthetics and harmony.As a student of culinary arts, I am constantly in awe of the depth and complexity of Chinese cooking traditions. These methods, developed and refined over centuries, not only produce exquisite flavors but also reflect the philosophical and cultural values that have shaped Chinese society. From the art of stir-frying and steaming to the intricacies of fermentation and smoking, each technique represents a rich tapestry of history, innovation, and reverence for culinary heritage.Studying and practicing traditional Chinese cooking methods has not only expanded my culinary skills but has also deepened my appreciation for the cultural significance of food. As I continue to explore this fascinating culinary landscape, I amreminded of the profound connections between food, tradition, and cultural identity. Chinese cuisine is more than just a collection of recipes; it is a living testament to the resilience, adaptability, and ingenuity of a civilization that has endured for millennia.篇2Traditional Chinese Culinary Techniques: A Timeless ArtAs a student of culinary arts, I have always been fascinated by the rich tapestry of flavors and techniques that characterize Chinese cuisine. Steeped in a history spanning thousands of years, traditional Chinese cooking methods are a testament to the ingenuity and resourcefulness of our ancestors. Thesetime-honored practices not only preserve the flavors of the past but also serve as a bridge, connecting us to our cultural heritage.One of the most fundamental techniques in Chinese cookery is stir-frying, a method that has gained global recognition for its speed and versatility. Dating back to the Han Dynasty, stir-frying involves cooking ingredients in a wok over intense heat while continuously tossing and stirring them with a utensil. This technique's rapid cooking time and high heat help to preservethe natural flavors and textures of the ingredients, resulting in dishes that are both vibrant and well-balanced.Steaming, another ancient Chinese cooking method, is revered for its ability to retain the delicate flavors and nutrients of the ingredients. From the iconic dim sum to savory dumplings, steaming has been a staple in Chinese kitchens for centuries. The gentle heat and moist environment created by the steaming process allow the ingredients to cook evenly while retaining their natural juices, resulting in dishes that are not only flavorful but also remarkably tender and moist.One technique that truly showcases the artistry of Chinese cuisine is the art of braising. This slow-cooking method involves simmering ingredients in a flavorful liquid, often a combination of soy sauce, rice wine, and aromatic spices. The prolonged cooking time allows the flavors to meld and penetrate the ingredients, creating dishes that are rich, complex, and deeply satisfying. From the iconic red-braised pork belly to the comforting braised chicken with mushrooms, this technique is a testament to the patience and dedication of Chinese chefs.In addition to these well-known methods, Chinese cuisine also boasts a diverse array of lesser-known techniques that have been passed down through generations. One such technique isthe art of smoking, which imparts a distinct smoky flavor to meats, fish, and even vegetables. The traditional method involves suspending the ingredients over a smoldering fire, allowing the smoke to slowly permeate the food, infusing it with a unique depth of flavor.Another remarkable technique is the use of fermentation, a process that not only preserves food but also enhances its flavor profile. From the tangy and umami-rich fermented black beans to the pungent and complex flavors of fermented tofu, fermentation has played a crucial role in Chinese cuisine for centuries, adding depth and complexity to dishes.Perhaps one of the most fascinating aspects of Chinese culinary tradition is the art of carving and presentation. From the intricate vegetable carvings that adorn dishes to the delicate folding and pleating of dumplings, Chinese chefs have long elevated the art of plating to a level of mastery. This attention to detail not only enhances the visual appeal of the dishes but also reflects the reverence and respect that Chinese culture holds for food and the act of cooking.As a student of culinary arts, studying these traditional Chinese cooking methods has been a humbling and enriching experience. It has taught me to appreciate the patience, skill, anddedication required to master these techniques, as well as the rich cultural heritage that they represent. Each technique, whether it's the fiery sizzle of a wok or the gentle simmer of a braising liquid, tells a story – a story of ingenuity, resourcefulness, and a deep respect for the ingredients and their flavors.In a world where culinary trends come and go, traditional Chinese cooking methods stand as a testament to the enduring power of tradition. They remind us that true mastery lies not in the pursuit of novelty but in the careful preservation and refinement of time-honored techniques. As I continue on my culinary journey, I am grateful for the opportunity to learn from these ancient practices, to honor the wisdom of those who came before, and to contribute to the ever-evolving tapestry of Chinese cuisine.篇3Traditional Chinese Cooking MethodsAs someone with a deep fascination for culinary arts and culture, I have always been intrigued by the rich history and diversity of traditional Chinese cuisine. From the intricate flavors and ingredients to the time-honored cooking techniques passeddown through generations, Chinese cooking is a true embodiment of the nation's profound cultural heritage.At the heart of this culinary tradition lies a myriad of cooking methods, each one a testament to the ingenuity and creativity of the Chinese people. These methods have been refined and perfected over centuries, resulting in a harmonious blend of flavors, textures, and aromas that tantalize the senses and nourish the soul.One of the most iconic and revered cooking methods in Chinese cuisine is stir-frying. This technique involves rapidly tossing and sautéing bite-sized ingredients in a wok over high heat, resulting in dishes that are both delicious and visually appealing. The art of stir-frying lies in the chef's ability to control the heat and timing, ensuring that each ingredient is cooked to perfection while preserving its natural flavors and textures.Another quintessential Chinese cooking method is steaming. This gentle technique involves cooking ingredients by suspending them over boiling water, allowing the steam to gently cook and infuse flavors. Steaming is particularly popular for preparing delicate dishes such as dim sum, ensuring that the flavors remain pure and the textures remain tender and succulent.Braising, a slow-cooking method that combines both dry and moist heat, is also a beloved technique in Chinese cuisine. This process involves searing ingredients at high temperatures and then simmering them in a flavorful liquid until they become incredibly tender and infused with the aromatic broth. Braised dishes, such as the iconic red-braised pork belly, are renowned for their rich, complex flavors and melt-in-your-mouth textures.Roasting, a dry-heat cooking method, is another integral part of Chinese culinary tradition. Whole ducks, chickens, and pigs are often roasted to achieve a crispy outer layer and juicy, flavorful meat within. The art of roasting lies in achieving the perfect balance between crisping the skin and preserving the moisture and tenderness of the meat.Smoking is a unique and ancient Chinese cooking technique that adds a distinctive smoky flavor to meats, seafood, and even vegetables. This process involves exposing ingredients to smoldering wood chips or sawdust, infusing them with a rich, smoky aroma and preserving their freshness for longer periods.Beyond these celebrated cooking methods, Chinese cuisine also embraces a variety of other techniques, such as pickling, fermenting, and drying. These methods not only preserve foodsbut also enhance their flavors and textures, adding depth and complexity to dishes.What truly sets Chinese cooking apart, however, is the emphasis on balance and harmony. Chinese chefs strive to create dishes that are not only delicious but also visually appealing and nourishing for the body and soul. The principles of yin and yang play a crucial role in this pursuit, guiding the selection and preparation of ingredients to achieve a harmonious balance of flavors, textures, and colors.Moreover, Chinese cooking is deeply rooted in the concept of seasonality. Ingredients are carefully chosen and dishes are crafted to reflect the changing seasons, ensuring that each meal celebrates the natural bounty of the earth and promotes a connection with the rhythms of nature.As a student of culinary arts, I am deeply inspired by the rich tapestry of traditional Chinese cooking methods. Each technique is a reflection of the ingenuity, creativity, and cultural heritage of the Chinese people. From the sizzling woks of bustling street stalls to the refined kitchens of imperial palaces, these cooking methods have stood the test of time, captivating palates and preserving the essence of Chinese cuisine.Furthermore, the principles of balance, harmony, and seasonality that underpin Chinese cooking resonate profoundly with me. They serve as a reminder that true culinary artistry extends beyond mere technical proficiency; it is a holistic pursuit that nourishes the body, mind, and spirit.As I continue my journey in the culinary world, I am committed to preserving and celebrating these time-honored cooking methods. Through diligent study, practice, and a deep respect for tradition, I hope to contribute to the ongoing evolution of Chinese cuisine, ensuring that these ancient techniques remain relevant and revered in the modern culinary landscape.In a world where culinary traditions are increasingly threatened by globalization and homogenization, the preservation of traditional Chinese cooking methods is not merely a matter of preserving cultural heritage; it is a testament to the resilience and adaptability of the human spirit. These methods are living, breathing embodiments of the ingenuity, creativity, and perseverance that have shaped Chinese culture throughout the ages.As I reflect on the rich tapestry of Chinese cuisine, I am filled with a profound sense of gratitude and responsibility. It is myhope that through my efforts and those of countless others, these time-honored cooking methods will continue to inspire and nourish generations to come, serving as a bridge between the past and the future, and a celebration of the enduring spirit of the Chinese people.。

烤面筋的英语作文怎么写

As a high school student with a keen interest in culinary adventures, Ive recently embarked on a journey to explore the art of making kao mian jin, a popular street food in China that has captured the hearts of many with its chewy texture and savory flavor. This essay is a personal account of my experience in learning to make this delightful snack.The first step in my culinary quest was understanding the ingredients and their significance. Mian jin, or gluten, is the main component of kao mian jin, derived from wheat flour. Its the source of the chewy texture that makes this snack so unique. To make it, one must knead the dough untilits smooth and elastic, which requires patience and a certain level of physical strength.I began by mixing flour with water in a large bowl, gradually adding water until the mixture formed a cohesive mass. The kneading process was both therapeutic and challenging. It was during this time that I realized the importance of technique and timing in cooking. After a good half an hour of kneading, I had a smooth, elastic dough that was ready for the next step.The dough was then left to rest, allowing the gluten to relax and the dough to become more pliable. This resting period is crucial, as it affects the final texture of the mian jin. While the dough was resting, I prepared the marinadea blend of soy sauce, sesame oil, garlic, and a hint of sugar. This mixture would later be brushed onto the mian jin to infuse it with flavor.Once the dough was ready, I rolled it out into a thin sheet, which was thencut into long, thin strips. This was a delicate process that required precision and a steady hand. Each strip was then rolled around a skewer, twisted to create the characteristic spiral shape of kao mian jin. The twisting process was a bit tricky at first, but with practice, I managed to achieve a consistent pattern.The final stage was the cooking. I heated a grill to a mediumhigh temperature and carefully placed the skewers on it. The mian jin sizzled and browned, filling the air with a tantalizing aroma. As they cooked, I brushed them with the marinade, ensuring each piece was evenly coated. The result was a goldenbrown, glistening snack that was both visually appealing and mouthwatering.Tasting my homemade kao mian jin was a moment of triumph. The chewy texture was spot on, and the flavors were perfectly balanced. It was a testament to the hours of effort I had put into mastering this dish. Sharing my creation with friends and family was a joy, as their positive feedback reinforced the sense of accomplishment.In conclusion, making kao mian jin is more than just a cooking process its a journey of learning and discovery. It taught me about the science of dough, the art of marinating, and the skill of grilling. Most importantly, it allowed me to appreciate the craftsmanship that goes into every street food vendors creation. This experience has not only expanded my culinary horizons but also deepened my respect for the art of food preparation.。

韩国料理英文作文

韩国料理英文作文Korean cuisine is simply amazing. The flavors are bold and vibrant, and the dishes are always packed with avariety of ingredients. From spicy kimchi to savory bulgogi, there is something for everyone to enjoy.One thing that sets Korean cuisine apart is the emphasis on fermentation. Fermented foods like kimchi and doenjang add a unique tanginess to the dishes. The processof fermentation not only enhances the flavor, but also increases the nutritional value of the food. It'sfascinating how something as simple as letting food sit for a while can create such complex and delicious flavors.Another characteristic of Korean cuisine is the use ofa wide range of vegetables. From cabbage and radishes to spinach and bean sprouts, vegetables are a staple in Korean cooking. They are often pickled, stir-fried, or used as a side dish. The variety of vegetables not only adds colorand texture to the dishes, but also provides a healthybalance to the meal.Meat lovers will also find plenty to enjoy in Korean cuisine. Grilled beef bulgogi and spicy pork bulgogi are popular choices. The meat is marinated in a flavorful combination of soy sauce, garlic, and other spices, then grilled to perfection. The result is juicy, tender, and packed with flavor. It's no wonder why Korean barbecue is so popular around the world.Seafood is also a big part of Korean cuisine. From grilled fish to spicy seafood stews, there are plenty of options for seafood lovers. The freshness of the seafood is key in Korean cooking, as it brings out the natural flavors of the ingredients. Whether it's a simple grilled fish or a complex seafood pancake, you can always expect a burst of flavors from the sea.Lastly, no discussion of Korean cuisine would be complete without mentioning the famous bibimbap. Thisiconic dish consists of a bowl of rice topped with various vegetables, meat, and a fried egg. It is then mixedtogether with a spicy gochujang sauce. The combination of flavors and textures in bibimbap is simply mouthwatering. It's a dish that truly represents the diversity and creativity of Korean cuisine.In conclusion, Korean cuisine is a culinary adventure that is full of bold flavors, diverse ingredients, and unique cooking techniques. From the tanginess of fermented foods to the freshness of seafood, there is something for everyone to enjoy. Whether you're a meat lover, a vegetable enthusiast, or a seafood connoisseur, Korean cuisine has it all. So next time you're looking for a delicious and satisfying meal, give Korean cuisine a try. You won't be disappointed.。

粤式原酿酱油规范

粤式原酿酱油1 范围本标准规定了粤式原酿酱油的定义、技术要求、检验方法、检验规则、标签、包装、运输和贮存。

本标准适用于高盐稀态酿造工艺的粤式原酿酱油产品的生产、检验和销售，不适用于采用低盐固态酿造工艺生产的粤式原酿酱油产品。

2 规范性引用文件下列文件对于本文件的应用是必不可少的。

凡是注日期的引用文件，仅注日期的版本适用于本文件。

凡是不注日期的引用文件，其最新版本（包括所有的修改单）适用于本文件。

GB 5009.223 食品安全国家标准食品中氨基甲酸乙酯的测定GB 4789.2 食品安全国家标准食品微生物学检验菌落总数测定GB 4789.3 食品安全国家标准食品微生物学检验大肠菌群计数GB 4789.1 食品安全国家标准食品微生物学检验总则GB 2762 食品安全国家标准食品中污染物限量GB 2761 食品安全国家标准食品中真菌毒素限量GB 2717 食品安全国家标准酱油GB 2715 食品安全国家标准粮食GB 5749 生活饮用水卫生标准GB/T 5461 食用盐GB 2760 食品安全国家标准食品添加剂使用标准GB 8953 食品安全国家标准酱油卫生生产规范GB 18186 酿造酱油GB/T 5009.39 酱油卫生标准的分析方法GB/T 6379.2 测量方法与结果的准确度第2部分：确定标准测量方法重复性与再现性的基本方法GB 7718 食品安全国家标准预包装食品标签通则国家质量监督检验检疫总局令[2005]第75号《定量包装商品计量监督管理办法》JJF1070 定量包装商品净含量计量检验规则3 定义粤式原酿酱油 Natural fermentation soy sauce in Guangdong areas以非转基因大豆(不少于75%)及小麦为主要原料，经1年及以上微生物自然发酵酿造而成的颜色红褐、酱香馥郁、滋味丰厚的浓稠液体调味品。

4 技术要求4.1 原料和辅料4.1.1 大豆、小麦：应符合GB 2715的规定。