| 西瓜豆酱的生产工艺 |
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| 引用本文： | 李丽民,张彦茹,吴瑞华,张春枝.西瓜豆酱的生产工艺[J].大连轻工业学院学报,2010(3). |
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| 作者姓名： | 李丽民 张彦茹 吴瑞华 张春枝 |
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| 作者单位： | 大连工业大学生物与食品工程学院;石家庄珍极酿造集团公司; |
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| 摘 要： | 为研究开发豆酱新品种,将西瓜汁引入传统的豆酱发酵,筛选野田曲霉作为西瓜豆酱生产菌种。确定了西瓜豆酱的生产工艺:在豆酱发酵时加入盐水总量50%的西瓜汁,采用搅拌发酵管理模式,38～42℃发酵40～45 d。在此工艺条件下生产的西瓜豆酱营养丰富、风味独特。
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| 关 键 词： | 豆酱 西瓜 发酵 |
The handing process of soybean-watermelon paste |
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| LI Li-min,ZHANG Yan-ru,WU Rui-hua,ZHANG Chun-zhi.School of Biological & Food Engineering,Dalian Polytechnic University,Dalian ,China,.Shijiazhuang Zhenji Brew Group Company Limited,Shijiazhuang.The handing process of soybean-watermelon paste[J].Journal of Dalian Institute of Light Industry,2010(3). |
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| Authors: | LI Li-min ZHANG Yan-ru WU Rui-hua ZHANG Chun-zhiSchool of Biological & Food Engineering Dalian Polytechnic University Dalian China Shijiazhuang Zhenji Brew Group Company Limited Shijiazhuang |
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| Affiliation: | LI Li-min1,2,ZHANG Yan-ru2,WU Rui-hua2,ZHANG Chun-zhi11.School of Biological & Food Engineering,Dalian Polytechnic University,Dalian 116034,China,2.Shijiazhuang Zhenji Brew Group Company Limited,Shijiazhuang 051530 |
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| Abstract: | Watermelon was introduced for the production of soybean paste.The influence of fungus,supplement of watermelon juice,temperature of fermentation and amount of preservative on the paste were determined and the nutritious soybean-watermelon paste with a special flavor was produced. |
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| Keywords: | soybean paste watermelon fermentation |
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