摘要
研究甜面酱、豆酱各自不同的生产工艺过程,分析它们各自的感官、理化和卫生指标,综合各种数据找出各自最佳的生产工艺及参数,并结合数据开发研究新型黄豆甜面酱的生产工艺方法。结果表明:黄豆面酱原料配比10∶1,浸泡时间60m in,蒸煮时间常压4h,或0.2Mpa30m in,制曲温度37℃,盐水用量为原料的90%,浓度约为12%,温度45℃,前发酵温度42℃,发酵时间前期约40天;后发酵温度38℃,发酵时间约30天。同时进行成曲及半成品配比实验,结果表明黄豆甜面酱采用半成品配比要比成曲配比效果更好。
The paper studied fermented flour paste and soybean paste their different production process,analyzed of their respective sensory,physical and chemical,health indicators.Various data to identify the best production techniques and parameters are Integrated,and data to research and develop new methods of production process of soybean fermented flour paste are combined with.The results showed that soy flour paste material ratio of 10∶1,soaking time 60 minutes,under normal pressure cooking time 4 hours,or 0.2Mpa30 minutes,koji temperature 37℃,salt as used in 90%,concentration is about 12%,temperature 45℃,the former fermentation temperature 42℃ and fermentation time is about 40 days early;the after fermentation temperature 38℃ and the fermentation time is about 30 days.At the same time,with the song and semi-ratio test,the results show that the use of semi-sweet bean paste soy ratio is better than the ratio of koji.
出处
《四川理工学院学报（自然科学版）》
CAS
2010年第5期586-589,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省酿酒生物技术及应用重点实验室项目(NJ2008-12)
关键词
黄豆
甜面酱
制曲
发酵
soybean
fermented flour paste
koji
fermentation
