豉椒调味菜美妙

豆豉、辣椒二者混合,用于烹调菜肴,菜肴的味道则格外美妙。下面就向大家介绍几款用豆豉、辣椒调味的佳肴。     

另一种豉香蒜油汁

当我读完《四川烹饪》04年第7期“一种新的豉香蒜油汁”一文后，当即就被它的风味特色和调制方法所吸引。不过，我按文章里介绍的方法具体尝试时，感觉口味方面仍有一些不如人意，于是我把原配方再做了一些调整，结果，不仅味道更醇和，香味更浓厚，而且用此汁烹出的菜肴更受食客欢迎。     

蒸鱼豉油专用YE产品开发及应用研究

酵母抽提物(Yeast Extract,YE)是一种营养型多功能鲜味剂和风味增强剂,具有鲜味丰富,口感醇厚,天然营养的特点.蒸鱼豉油是蒸鱼特制的酱油,口感和风味是评价其品质的重要指标.文章针对蒸鱼豉油专用YE进行了研究开发,并对其进行应用评价.结果表明:蒸鱼豉油专用型YE能增加蒸鱼豉油产品的厚实口感,协调产品鲜美风味,对蒸鱼豉油产品整体风味的提升具有很好的效果.     

粤式蒸鱼豉油

蒸鱼豉油是一种复合调味汁.那是在生抽、老抽等调料的基础上,再加入一些带有芳香成分的蔬菜调制而成.豉油不仅可以用于海鲜菜肴的制作,还可以用来拌凉菜,或者是用于热菜调味.     

川式豉油汁

豉油汁是粤菜的一种复合调味汁，一般用作蒸鱼的淋汁，或是用作凉菜的味汁。近些年，随着各地菜系间的相互交流，川菜也借鉴了粤菜的一些调味方法，从而创出了具有川菜特点的豉油汁。这里，我就把适用于凉菜和热菜的两种豉油汁介绍给大家。     

闽、台豉油的酿制工艺

介绍了闽、台地区传统调味品——豉油的工艺及操作要求，并对两种工艺特点进行比较分析。     

用心守护，妈妈的味道

地域不同,菜肴风味当然也不一样。身在异乡,怎么才能吃到地道的、带有妈妈味道的正宗家乡菜呢？     

豆豉及豉油的生产技术

为了更好地传承我国传统发酵食品豆豉的生产技术,介绍了毛霉型豆豉、曲霉型豆豉和细菌型豆豉等3种豆豉的原料、配方、工艺流程、操作要点和产品特点,同时还介绍了利用曲霉型豆豉生产豉油的配方、工艺流程、操作要点和产品特点。     

炎夏到，种种凉面味道好

炎炎夏日,人们的食欲大减,入口之食多喜欢一些清淡凉爽的,菜肴以凉的为主,而食亦多喜凉食。在饭店,凉面的种类多,多种配料与调味;在家里,吃凉面就比较单调了,单调在一锅卤子（臊子）,每年夏天,我都要依食客的嗜好制作多种凉面,大都得到好评。     

酱油的国家卫生微生物标准探析与建议

对酱油的国家卫生微生物现行标准进行分析探讨,重点分析大肠菌群、致病菌和霉菌作为酱油卫生标准的检验意义.建议酱油的卫生微生物学标准体系：将大肠菌群修改为耐热大肠菌群,致病菌修订为金黄色葡萄球菌,增设霉菌和酵母菌计数.     

酱油香气成分GC/MS分析

用无水乙醚提取酱油中香气成分，GC／MS分离鉴定其化学组成，以面积归一化法测定其相对含量。酱油乙醚萃取物中鉴定出32种化合物，其中对酱油香气成分贡献最大的是HEMF（4-羟基-2（5）-乙基-5（2）-甲基-3（2H）-映喃酮）、4-乙基愈创木酚、香茅醇、5-甲基-2-糖醛及3-甲巯基丙醇等。     

多种营养素同时强化酱油的研究

进行了酱油强化工艺的研究，通过均匀设计法和成对比较法得到了一种最优的强化配方。按此配方制成的营养酱油稳定性和感官性状良好，且有助于营养缺乏病的防治。     

老抽香气成分GC-MS分析

用无水乙醚提取酱油中的香气成分,气相色谱--质谱联用(GE-MS)分离鉴定其化学组成,以面积归一化法测定其相对含量,老抽乙醚萃取物中共鉴定55种化合物,其中对老抽香气成分贡献最大的是3,8-二羟基-2-甲基色酮,糠醛,2呋喃醇,2-乙酰吡咯,香茅醇,2,6-二甲氧基苯酚,4-乙基-2-甲氧基苯酚(4-乙基愈创木酚).与文献报道的酱油香气成分有所不同,多种成分未见报道.     

PREPARATION OF AN IMITATION SOY SAUCE FROM HYDROLYZED DRIED YEAST CANDIDA UTILIS

Acid hydrolysis of dried fodder's yeast Candida utilis was studied by a central composite design taking into account three independent variables: temperature (105–165C), processing time (30–70 min) and HCl concentration (7.5–17.5%). Response variables were: color, dry matter solubilization and amino nitrogen. Temperature was the most significant variable followed by acid concentration and processing time. Response surfaces were generated from fitted polynomials. Higher temperatures to prevent amino nitrogen degradation were not investigated. As different effects were found for color development and amino nitrogen, a combined function was tested which yields the behavior of all responses simultaneously. The best conditions were: 150C, 15% HCl and 40 min. After neutralization with 6N NaOH and centrifugation, the raw sauce was supplemented with 12% NaCl, 0.1% monosodium glutamate, 2% vinegar and 0.1% sodium benzoate and evaluated by sensory analysis for eight distinct attributes. Imitation sauce from yeast was at least as good as commercial hydrolyzed soybean sauce.     

ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI PROCESS OF THAI SOY SAUCE

Moromi samples of traditional Thai soy sauce from two conventional manufacturers A and B were used to investigate the browning and chemical changes related to the Maillard reaction (i. e. reactive amino compound, soluble protein, 5% trichloroacetic acid precipitated protein, reducing sugar, and 5-hydroxymethyl-2-furaldehyde). The samples were collected at specific intervals during the 60-day process of moromi fermentation. The browning (OD 420 nm; y) was expressed as powered regression with fermentation time-course (day; x), y=0.5191 x^0.2367, r²=0.978 and y=0.6188 x^0.1596, r²=0.821 for moromi A and B, respectively. The browning rate was high at the first 3 days and declined in the later stage, while the accumulation of 5-hydroxy-2-furaldehyde, which is the Maillard reaction intermediate, increased linearly. The size of proteins and peptides observed on sodiumdodecyl sulphate-polyacrylamide gel electrophoresis and the measurement of the ratio of 5% trichloroacetic acid precipitated protein to total soluble protein (PP/SP). This PP/SP ratio showed the linear correlation to browning rate with r²=0.921 and 0.965 for moromi A and B, respectively. The results suggested that the rate of browning of the moromi fermentation did not entirely depend upon the Maillard reaction rate. It appeared that the browning is enhanced with the proper size of proteins and peptides.     

酱油渣中可溶性膳食纤维微波辅助酶法提取工艺研究

从研究从酱油渣中微波结合酶法提取可溶性膳食纤维的工艺,并分析其抗氧化作用.中心组合设计及响应面分析得到酱油渣可溶性膳食纤维提取的最优工艺参数为:酶解温度44℃、纤维素酶用量3.4%、pH值4.8、酶解时间为55 min时,酱油渣提取液中还原糖浓度可达到最大值12.12 g/L;可溶性膳食纤维对小鼠肝脏自发性脂质过氧化具有较好的抑制作用,IC50为0.875 5 g/L.     

Nisin、乳酸钠和单辛酸甘油酯延长酱油保质期研究

使用3种无害的防腐剂Nisin、乳酸钠(NaL)和单辛酸甘油酯(C8MG),通过L9(34)正交试验对酱油的保鲜效果进行研究.结果表明:使用Nisin 60IU/g(A2),NaLl%(B1),C8MG 0.02%(C2)效果较好.酱油中的酵母菌和霉菌受到良好的抑制,延长酱油的保质期.