摘要
豆豉是一类具有中国传统特色的发酵型豆制品,豆类经过发酵后含有丰富的氨基酸态氮,而氨基酸态氮是判定发酵产品发酵程度的特性指标。该实验制备的川味豆豉酱根据各因素水平的上下限值来设计正交实验,再根据感官评分选出最优配方,并最终对产品的总酸和氨基酸态氮含量进行了测定。结果表明,当主料比辣椒∶豆豉为0.8、醋∶豆豉为0.4、泡豇豆∶豆豉为0.4、植物油∶豆豉为1.8时,方案制备的川味豆豉酱最优,测得的总酸含量为1.35g/100g,氨基酸态氮含量为0.22g/100g。
Fermented soybean paste is a kind of fermented soybean products with Chinese traditional characteristics.Beans are rich in amino acid nitrogen after fermentation,and amino acid nitrogen is the characteristic index to determine the fermentation degree of fermented products.The orthogonal experiment is designed according to the upper and lower limits of levels of each factor,and then the optimal formula of Sichuan-flavor fermented soybean paste is selected according to the sensory score.Finally,the content of total acid and amino acid nitrogen is detected.The results show that when the ratio of chili to fermented soybean paste is 0.8,vinegar to fermented soybean paste is 0.4,pickled cowpea to fermented soybean paste is 0.4,and vegetable oil to fermented soybean paste is 1.8,Sichuan-flavor fermented soybean paste prepared by this scheme is the best,the total acid content is 1.35 g/100 g,and the amino acid nitrogen content is 0.22 g/100 g.
作者
张倩
孟凡冰
熊杨洋
李云成
刘达玉
杨惠
万萍
ZHANG Qian;MENG Fan-bing;XIONG Yang-yang;LI Yun-cheng;LIU Da-yu;YANG Hui;WAN Ping(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Grain Processing,Ministry of Agriculture and Rural Affairs,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第9期110-115,共6页
China Condiment
基金
国家自然科学基金(31601427)
四川省科技计划项目(2019YFG0162,20YYJC0264)。
关键词
豆豉酱
配方
工艺
保藏
fermented soybean paste
formula
technology
preservation
