不同黑豆品种酿制广东阳江豆豉的研究

本研究以广西、河南、江西、越南及广东阳江出产的黑皮大豆为原料，以相同的传统生产工艺酿制阳江豆豉，分别测定了原料的粗蛋白含量、浸渍时黑豆吸水情况、流水作业化率、成曲水份、氨基酸态氮含量及产品氨基酸含量、产品的松化率及脱皮率等。比较了不同产地的黑豆酿制的阳江豆豉，综合质量品评认为阳江地区的黑豆酿制的豆豉质量最好，广西黑豆次之，其次是河南黑豆、江西黑豆及越南黑豆。

Study on making yangjiang fermented soybean using varies of black soybean

Yangjiang fermented soybean were made using the same traditional technology but varies of black soybean,which were made in Guangxi province, Henan province,Jiangxi province,Vietnam and Yangjiang city.Crude protein content of black soybean,water absorption of black soybean when dipping,digest rate,amino-acid nitrogen and amino acid content,looseness rate and decortications rate of product were analyzed.Through comparing product made of varies of black soybean,it was considered that the fermented soybean made of Yangjiang black soybean is the best.