摘要
研究了黄藤笋大豆酱的生产工艺。通过单因素试验和正交试验,优化制曲工艺条件,确定发酵盐水浓度。结果表明:以黄藤笋100g、大豆250g、面粉100g、水200mL的原料配比,采用0.3%的接种量制曲48h,成曲的中性蛋白酶酶活为1521U/g;发酵添加的盐水浓度为12%,所得产品风味、口感、色泽良好。
The production technology of soybean sauce mixed with Daemonorops margaritae shoots is studied in this paper. By single factor test and orthogonal experiment, the optimum processing conditions of koji making are obtained and the salinity of fermentation is determined. The best conditions are as follows. Daemonorops margaritae shoots of 100 g, soybean of 250 g, flour of 100 g, water of 200 mL, inoculating scale of 0.3% to make koji for 48 h. Under the optimized conditions, the neutral protease activity in koji is 1521 U/g. The salt concentration during fermentation is 12%. The product shows good flavor, taste and color.
出处
《中国调味品》
CAS
北大核心
2012年第12期84-87,共4页
China Condiment
基金
广东轻工职业技术学院科研启动基金项目(KJ201126)
关键词
黄藤笋
大豆酱
制曲
发酵
Daemonorops margaritae shoots
soybean sauee
koji making
fermentation
作者简介
作者简介：刘晓蓉（1973-），女，副教授，研究方向：食品生物技术。
