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、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60 min,蒸煮时间常压4 h,或0.2 MPa 30 min,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 d;后发酵温度38℃,发酵时间约30 d。黄豆面酱的感官指标达到最佳,理化、卫生指标都符合国家标准。
Studied sweet bean paste and soybean paste their different production process,analyzed of their respective sensory,physical and chemical,health indicators.Integrated various data to identify the best production techniques and parameters,and combined with data to research and develop new methods of production process of soybean fermented flour paste.The results showed that： soy flour paste material ratio of 10：1,soaking time 60 min,under normal pressure cooking time 4 h,or 0.2 MPa 30 min,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 d early;the after fermentation temperature 38℃ and the fermentation time is about 30 d.Soy flour paste to achieve the best indicators of sensory,chemical and health indicators are in line with national standards.
出处
《食品工业》
北大核心
2011年第1期43-45,共3页
The Food Industry
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
sweet bean paste
koji
fermentation
