摘要
利用四川冬菜腌制过程中产生的副产物冬菜卤水制取具有特色风味的冬菜卤汁酱油。通过正交实验优化卤水的最佳浓缩工艺,对净化液最终食盐含量和成曲拌入卤汁净化液比例进行了确定。并对制取的四川冬菜卤汁酱油进行了感官评定、理化指标和微生物指标的测定。结果表明:最佳浓缩工艺为蒸汽压力0.070MPa,温度60℃,真空度0.12MPa。净化液最终食盐含量为30%,成曲拌入卤汁净化液比例为1∶1.1(W∶W)。制取的冬菜卤汁酱油在感官评价,理化指标和微生物指标上均符合国家标准GB 2717-2003中对酿造酱油的要求。
A soy sauce with flavor characteristics was made from mustard green brine which is the by-product during mustard green pickling. Optimal extraction condition was optimization through orthogonal. The final salt content of purification liquid and the proportions of distiller＇s yeast and purification liquid were determined. Also the sensory evaluation, physicochemical index and microbe index were analysed. The results showed that Optimal extraction condition were steam pressure 0.070MPa, 60℃, and vacuum degree 0.12MPa. The final salt content of purification liquid was 30%, the proportions of distiller＇s yeast and purification liquid was 1：1.1（W：W）. The sensory evaluation, physicochemical index and microbe index of soy sauce made from mustard green brine were met GB 2717-2003.
出处
《食品与发酵科技》
CAS
2012年第3期26-29,共4页
Food and Fermentation Science & Technology
基金
四川省教育厅川菜发展研究中心重点项目"四川冬菜资源综合开发利用"(CC10Z02)
关键词
四川冬菜
卤水
酱油
工艺
Sichuan mustard greens
brine
soy sauce
technology
