| 银杏豆酱发酵工艺条件优化 |
| |
| 引用本文： | 杨柳,孙汉巨,沈周龙,方明明. 银杏豆酱发酵工艺条件优化[J]. 食品科学, 2011, 0(Z1) |
| |
| 作者姓名： | 杨柳 孙汉巨 沈周龙 方明明 |
| |
| 作者单位： | 合肥工业大学生物与食品工程学院; |
| |
| 基金项目： | 安徽省长三角科技联合攻关项目(10140702023); 合肥工业大学博士学位人员专项基金项目(2010HGB20300); 安徽高校省级科学研究项目(2010AJZR0899) |
| |
| 摘 要： | 为开发具有保健功能的酱品,并提高银杏的深加工水平,对银杏豆酱的发酵工艺条件进行研究。通过单因素实验和正交试验确定银杏豆酱的最佳发酵工艺条件。实验结果表明,原料配比对银杏豆酱的感官和理化性质影响较大。优化的银杏豆酱发酵工艺条件为:黄豆:银杏粉:面粉质量比为10:3:2,制醅盐水浓度为120 g/L,45℃保温发酵30d。在此条件下生产出的银杏豆酱具有突出的银杏香气,口味纯正,感官品质较好,各项理化指标符合国家标准。
|
| 关 键 词： | 银杏豆酱 发酵 工艺 |
Optimization of Fermentation Conditions for Ginkgo Bean Sauce Production |
| |
| YANG Liu,SUN Han-ju,SHEN Zhou-long,FANG Ming-ming. Optimization of Fermentation Conditions for Ginkgo Bean Sauce Production[J]. Food Science, 2011, 0(Z1) |
| |
| Authors: | YANG Liu SUN Han-ju SHEN Zhou-long FANG Ming-ming |
| |
| Affiliation: | YANG Liu,SUN Han-ju,SHEN Zhou-long,FANG Ming-ming (School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) |
| |
| Abstract: | To develop the sauce products with health function and increase the level of Ginkgo deep processing,the fermentation technology of Ginkgo bean sauce was investigated.The optimal fermentation conditions of Ginkgo bean sauce were obtained through single factor and orthogonal tests.The results showed that the quality of Ginkgo bean sauce was affected significantly by composition of raw material.The optimal fermentation conditions of Ginkgo bean sauce were as following: the mass ratio of beans,Ginkgo powder and... |
| |
| Keywords: | Ginkgo bean sauce fermentation technology |
| 本文献已被 CNKI 等数据库收录！ |
|
