| 豆瓣酱发酵工艺的优化 |
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| 引用本文： | 李红玫,刘忠华.豆瓣酱发酵工艺的优化[J].中国调味品,2012(6):65-70. |
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| 作者姓名： | 李红玫 刘忠华 |
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| 作者单位： | 1. 内蒙古万佳食品有限公司,内蒙古 乌兰浩特,137400
2. 内蒙古农业大学 食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 随着人们生活水平的提高和改善,消费者对酱的品质,品种有着新的需要和选择.阐述了豆瓣酱色泽、香味、滋味形成的机理,通过正交试验对发酵一个月的豆瓣酱发酵条件进行了优化试验,研究添加水量、添加食盐量、发酵温度和制曲时间对发酵品质的影响,并结合感观品评得出最佳的工艺参数,即豆瓣酱最优工艺条件为添加水分量为56％,添加盐分量10％,发酵温度40℃,制曲时间40 h.
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| 关 键 词： | 豆瓣酱 工艺 原理 质量 |
Pea sauce fermentation technology optimization |
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| LI Hong-mei
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LIU Zhong-hua.Pea sauce fermentation technology optimization[J].China Condiment,2012(6):65-70. |
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| Authors: | LI Hong-mei LIU Zhong-hua |
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| Affiliation: | 1.Inner Monglia Wanjia Foods Co.,Ltd.,Ulanhot 137400,China;2.Inner Mongolia Agricultural University,College of Food Science and Engineering,Hohhot 010018,China) |
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| Abstract: | With the improving of people living level,the consumers have new need and choice about the sort and kind of condiment.This paper described the formation mechanism of pea sauce color,smell,taste,through orthogonal test optimized conditions of pea sauce fermentation a month,research on the effects of water added,salt added,fermentation temperature,the time of koji making and combined with sensual evaluation,obtain the best technology parameter,the optimum process conditions for pea sauce,add water quantity is 56%,add salt component is 10%,fermentation temperature is 40 ℃,the time of koji making is 40 h. |
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| Keywords: | pea sauce technology mechanism quality |
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