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40h。
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.
出处
《中国调味品》
CAS
北大核心
2012年第6期65-70,共6页
China Condiment
关键词
豆瓣酱
工艺
原理
质量
pea sauce
technology
mechanism
quality
