| 挤压膨化技术在豆酱生产中的应用 |
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| 引用本文： | 江洁,吴耘红,王广霞. 挤压膨化技术在豆酱生产中的应用[J]. 中国酿造, 2007, 0(8): 45-48 |
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| 作者姓名： | 江洁 吴耘红 王广霞 |
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| 作者单位： | 1. 大连民族学院,生物技术与资源利用国家民委--教育部重点实验室,辽宁,大连,116600;齐齐哈尔大学,农产品加工黑龙江省普通高校重点实验室,黑龙江,齐齐哈尔,161006
2. 齐齐哈尔大学,农产品加工黑龙江省普通高校重点实验室,黑龙江,齐齐哈尔,161006 |
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| 基金项目： | 黑龙江省齐齐哈尔市科技局科研项目 |
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| 摘 要： | 将豆粕粉和面粉混合，经挤压膨化处理后用于豆酱的酿造，分析比较了膨化前后物料主要成分的变化规律，确定了膨化原料制曲和发酵的最佳工艺条件。实验结果表明，膨化原料制曲比传统工艺制曲的蛋白酶活提高了23．71％，成品中氨基酸态氮含量提高了33．05％，氨基酸生成率提高了4．10％。
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| 关 键 词： | 挤压膨化技术 酱 发酵 |
| 文章编号： | 2054-0571（2007）08-0045-03 |
| 修稿时间： | 2007-01-30 |
Application of extrusion and swelling technique on soybean paste production |
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| GANG Jie,WU Yun-hong,WANG Guang-xia. Application of extrusion and swelling technique on soybean paste production[J]. China Brewing, 2007, 0(8): 45-48 |
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| Authors: | GANG Jie WU Yun-hong WANG Guang-xia |
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| Affiliation: | 1.Dalian Ethnics Institute, Dalian 116034, China; 2. Key Laboratory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar 161006, China |
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| Abstract: | The application of extrusion and swelling technique after mixing soybean meal and flour on brewing soybean paste was studied. The main components of material were analyzed. The optimum koji-making and fermentation techniques in the paste production using swelling materials were determined. The results showed that compared with traditional cooking method, the protease activity of koji produced by swelling materials was increased by 23.71%. The content of ammonia nitrogen in products was increased by 33.05% and the producing ratio was increased by 4.10% respectively. |
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| Keywords: | extrusion and swelling technique paste fermentation |
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