摘要
本文就酱油酿造过程中发酵与温度、时间的关系进行了研究。在实验中,重点对铁强化剂的选择、铁强化剂添加量的确定及控制、铁强化剂添加工艺、含铁量测定等进行了研究,并研制出铁强化酱油。结果表明,在酱油中添加180～210mg/100ml的NaFeEDTA,相当于20～30mg/100ml的铁,即在强化食品的允许剂量范围内,不影响制品的色、香、味、体及各项理化指标,包括p H、密度、氨基氮、固形物含量、糖分、总酸,且制品含铁量高,性能稳定,口感好。
The paper has studied the relationship among fermentation, temperature and time. The test has mainly studied the iron nutritional fortificants selection, adding quantities determination controlling, processing technology, the assay of iron concentration and et al. At the same time, iron-fortified Soy Sauce has been processed. The results showed that the 180～210mg/ 100ml of NaFeEDTA in Soy Sauce equaled to the iron in the amout of 20～30mg/100ml, i.e the allowance content of fortification food which wouldn’t affect its color, flavor, taste and body. Meanwhile, it did not show any significant effect on the physical and chemical parameters, including pH value, density, contents of amino-nitrogen, sweet taste and acid and soluble solid of soy sauce. What’s more, the product is high-iron、stabilization and good-mouth feel.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期141-145,共5页
Food Science
基金
兰州市科技局资助项目(03-1-42)
