现行 SB/T 10319-1999
熟料消化率测定法 熟料消化率测定法 Determination of digestibility of steamed material
发布日期:1999-04-15
实施日期:1999-04-15
分类信息
研制信息

起草单位: 上海市酿造科学研究所

起草人: 须凤高

标准简介

本方法适用于酿造酱油时在制品熟料的消化率测定。 消化率系指原料经蒸煮后,其中蛋白质可被酶分解为水溶性肽类或氨基酸的百分比,以此来衡量蒸煮的质量

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熟料

最后更新时间 2025-08-30