| 北京豆汁的研究进展 |
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| 引用本文： | 袁钰,罗红霞.北京豆汁的研究进展[J].现代农业科技,2019(17). |
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| 作者姓名： | 袁钰 罗红霞 |
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| 作者单位： | 北京农业职业学院,北京农业职业学院 |
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| 基金项目： | 北京市教委科技项目(KM201812448001)。 |
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| 摘 要： | 豆汁是北京特有的传统地方食品,其研究尚处于起步阶段,为保护、发掘和进一步利用具有传统地方特色的食品资源,本文在查阅、总结相关文献的基础上,对豆汁的传统工艺及其加工现状进行较全面的阐述,旨在为进一步对北京传统名食豆汁的开发和研究提供参考。
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| 关 键 词： | 豆汁 工艺 菌种 风味 |
| 收稿时间： | 2019/4/15 0:00:00 |
| 修稿时间： | 2019/4/15 0:00:00 |
The Research Status of Douzhi in Beijing |
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| Authors: | luohongxia |
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| Abstract: | Douzhi is a traditional food particularly found in Beijing. The study of this specialty is still in its infancy. In order to protect, explore and further utilize the resources of this traditional food, this paper, based on a literature review, expounds in full the traditional Douzhi-making techniques and the current processing conditions. It intends to serve as a reference for further research and development of this well-known specialty of Beijing. |
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| Keywords: | Douzhi Process Strains flavor |
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