摘要
本文研究了以花生饼为原料，用盐酸水解法生产复合氨基酸调味液的工艺，对水解条件进行了探讨，考察了浓盐酸加量、水解时间、液固比、麸皮加量、麸皮加入时间、花生饼颗粒大小、搅拌与否等七个条件（因素）的影响。通过正交试验法确定了最佳水解条件，重复进行了多次试验，结果稳定，重现性好。在此条件下生产出的复合氨基酸调味液口味较一般市售酱油好，经脱臭、调味后，口味更好。
For the manufacturing of Amino Acid Liquid Seasoning using peanut cake as raw material,seven factors affectingthe hydrolysis are investigated:including the amount of concentrated hydrochloric acid added,the duration of hydrolysis,liquid-solid ratio,the amount of wheat bran added,when the wheat bran is added,the size of peanut cake granule,stirring or not.The optimum conditions are determined through the experiment.The deodorization and flavoring of Amino Acid Liquid Seasoning are also discussed.
出处
《北京轻工业学院学报》
1994年第2期38-44,共7页
Journal of Beijing Institute of Light Industry
关键词
复合氨基酸
调味液
水解
脱臭
Amino acid liquid seasoning
Hydrolysis
Deodorization
