Unverified84% confidenceFactTime unknown
味噌主要发酵菌为米曲霉（Aspergillus oryzae），颜色越深（赤味噌）发酵时间越长、咸度与鲜味越强；白味噌发酵时间短、偏甜、钠含量相对低
1
Sources
84%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified活菌数量与口感/冲调便捷性存在权衡：高活菌浓缩配方常伴随发酵酸味且需现冲现喝，而添加大量麦芽糊精、香精改善口感的产品往往稀释了有效活菌浓度66% similarUnverified高温灭菌（121℃杀菌）的常温卤味口感偏软烂、香料味重，冷藏低温锁鲜卤味更弹嫩有嚼劲，追求口感应选冷链短保产品并尽快食用65% similarUnverified含糖高的枸杞口感甜、易受潮结块保存期短；含糖低的口感偏淡但更耐储存。追求口感选甜度高的当年新货尽快吃完，需长期存放选糖分适中并冷藏65% similarUnverified无糖发酵食品口感偏酸，为改善口感常加入代糖或增稠剂，追求纯净配料与追求好口感存在矛盾，配料表越短越天然但可能越难入口65% similarUnverified长链菊粉发酵慢、耐受性好但溶解性差、口感略涩且甜度低；短链菊粉/低聚果糖甜度约为蔗糖30-50%、溶解快口感好但易产气。追求口感选短链，追求肠道舒适选长链，二者不可兼得63% similar
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