摘要
在甜面酱制作原材料中添加乌鸡骨粉,在自制甜面酱发酵菌剂发酵作用下,制作出一种新型甜面酱。新工艺制作甜面酱的感官指标和理化指标,均优于传统发酵方法制作的甜面酱。通过添加乌鸡骨粉,增加了甜面酱中的动物性营养成分,提高了风味物质的含量。
A new type of sweet paste was produced by adding black chicken bone powder to the raw material of sweet paste and fermenting with self-made sweet paste starter.The sweet paste made by the new technology was superior to the sweet paste made by the traditional fermentation method in terms of sensory indexes and physical and chemical indexes.By adding black chicken bone meal,the animal nutrients in the sweet paste increased,and the content of flavor substances increased.
作者
李自刚
李斌
LI Zigang;LI Bin(Henan University of Animal Husbandry and Economy,Zhengzhou Henan 450046)
出处
《现代牧业》
2023年第2期18-21,共4页
Modern Animal Husbandry
基金
河南省重点研发与推广专项(科技攻关)(212102110086)。
关键词
乌鸡骨粉
甜面酱
发酵
风味物质
动物性营养成分
Black chicken bone meal
sweet sauce made of fermented flour
fermentation
favor substances
animal nutrients
