New technology helps traditional condiment industry upgrade

The School of Food and Bioengineering of Xihua University recently released news that Professor Ding Wenwu from the "Sichuan Cuisine Industrialization and Condiments" team published a research paper in Food Chemistry, an international journal in the field of agriculture and forestry science.

With the development of science and technology and the increase of labor costs, the industrial upgrading of the traditional condiment industry has become an inevitable requirement

Like soy sauce, sweet noodle sauce and other traditional condiments, the traditional production process of Pixian Douban also adopts the production method of "sun and night dew", which provides a variety of technological conditions for Pixian Douban, and it is also the unique quality of Pixian Douban.

The team designed a closed-tank gradient steady-state temperature field fermentation system in the study, and carried out the Pixian watercress fermentation experiment in this system

The results showed that compared with the constant temperature fermentation, the fermentation characteristics of the gradient steady-state temperature field system were further improved.

(Gao Jiaodi)

"China Food News" (May 05, 2022 Edition 04)

(Editor-in-charge: Gao Jiaodi)