The sweet tastes in soy sauce come from the conversion of wheat starch into glucose, galactose and other sugars during the fermentation process, and also from the sugar alcohol glycerol, the amino acids glycine and alanine, and other such sources. Saltiness Defines Flavor and Sharpens Focus Salini...
Supplier Homepage Products Sauce Soy Sauce Soy Sauce Without Alcohol & Halal Certificate for Germany/France/Australia/Poland/Indobnesia/Malaysia/UK Related Categories Dark Soy Sauce Soy Sauce Silver Swan Sushi Soy Sauce Hot Searches Soy Bea...
Coffee kicks off many a morning, while alcohol winds down many a night. And with its latest latte flavor, Chinese coffee conglomerate Luckin Coffee is bringing the two together. Moutai coffee, which marks a collaboration with one of the country's signature spirits, Kweichow Moutai, goes beyond ...
soy sauce, a salt concentration obtaining step of obtaining a low salt concentrated liquid from which the salt precipitated in the concentrate is separated And a separation step, wherein the low salt concentrated liquor is used to produce a low salt and low alcohol soy sauce.BACKGROUND OF THE...
amylase can help to form reducing sugar and dextrin, add solid-state-matter in the soy sauce and provide raw material for the alcohol fermentation and ... LI Da jin,RZ Wang 被引量: 11发表: 2005年 Bio-processing of sweet potato into food, feed and bio-ethanol Bioprocessing (fermentation)...
Big mandarin fish crab spawn meat bun for alleviating alcohol and preparation method thereof soy sauce, refined salt, pepper powder, cheese, salted duck egg yolk, monosodium glutamate, gynostemma pentaphylla and the like by certain weight parts. ... 郜蕊 被引量: 0发表: 2012年 The effect of ...
PRODUCTION METHOD OF LOW-SALT LOW-ALCOHOL SOY SAUCEPROBLEM TO BE SOLVED: To provide low-alcohol soy sauce in which both salt and alcohol are reduced, which is soy sauce in which an alcohol content is extremely small and salt is reduced, in the state where flavor of soy sauce is ...
microbiologistLouis Pasteurin the 19th century used the termfermentationin a narrow sense to describe the changes brought about byyeastsand other microorganisms growing in the absence of air (anaerobically); he also recognized thatethyl alcoholand carbon dioxide are not the only products of ...
Exclusion criteria were any renal, hepatic, or endocrine conditions that were not being managed, allergy or sensitivity to soy or brown rice, alcohol or drug abuse, type 1 diabetes, and inability to adhere to the study protocol. Also excluded were those who were pregnant, likely to become ...
(Figure 5B). However, alcohol odor, soy sauce odor, and sweetness had no or weak correlation with most metabolites, except for a few metabolites. Soy sauce odor and sweetness were positively correlated with 5-methyl-3-hexen-2-one, 1,2-butanediol, 2-methylbutanal, 2-ethyl hexanol, and ...