| 花生粕豆酱的研制 |
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| 引用本文： | 胡小静,左竹,李国华,朱旭芳. 花生粕豆酱的研制[J]. 中国调味品, 2011, 36(10) |
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| 作者姓名： | 胡小静 左竹 李国华 朱旭芳 |
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| 作者单位： | 文山学院生化系,云南文山,663000 |
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| 基金项目： | 文山师专校级课题(08WSY02) |
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| 摘 要： | 研究以花生粕为基料,按一定比例添加面粉、大豆粉,混合蒸煮后经酱油曲精发酵制成复合酱的工艺.在单因素试验的基础上通过正交试验,以酱中的氨基酸态氮含量、pH值和风味为评价指标,通过对结果的综合评定确定出制酱的最佳工艺.
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| 关 键 词： | 花生粕 大豆 发酵 生产工艺 |
Study on the processing technique of peanut dregs soybean sauce |
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| HU Xiao-jing,ZUO Zhu,LI Guo-hua,ZHU Xu-fang. Study on the processing technique of peanut dregs soybean sauce[J]. China Condiment, 2011, 36(10) |
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| Authors: | HU Xiao-jing ZUO Zhu LI Guo-hua ZHU Xu-fang |
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| Affiliation: | HU Xiao-jing,ZUO Zhu,LI Guo-hua,ZHU Xu-fang(Bio-chemistry Department Wenshan University,Wenshan 663000,China) |
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| Abstract: | The fabrication process was studied on this paper.The material that mixed with peanut dregs,flour,soybean in certain proportion was fermented by soy sauce koji after steaming.Orthogonal test carried out on the basis of the single-factor experiments.Using the content of amino-nitrogen,pH value and sensory quality of paste,as evaluating indicator,and after general equilibrium analysis to the results of the experiments,we got the optimal condition for the processing technique. |
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| Keywords: | peanut dregs soybean fermentation processing technique |
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