摘要
以黑豆为原料,采用醋泡工艺制作醋泡黑豆,提高黑豆的利用率。采用正交试验和改良试验探索醋泡黑豆的最佳工艺参数,研制出适合大众口味的黑豆休闲食品。结果表明最佳工艺条件为:采用煮的熟化工艺,烘干时间为60min,黑豆与浸泡液比例分别为黑豆与醋比例3∶1,黑豆与酱油比例为5∶1,黑豆与糖比例为4∶1,并加入少量蜂蜜浸泡2d以上。
Based on black beans, a new kind of leisure food was developed through vinegar soaking craft in order to heighten additional value of black beans. Through orthogonal experiment and improved experiment, the optimal ingredients were determined as follow： the use of the heating process is cooking then drying 50 mins, the ratio of soaked black beans, separately, black beans∶vinegar=3∶1, black beans∶soy=5∶1, black beans∶sugar=4∶1, and adding a small amount of honey for more than two days of immersion.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期104-107,共4页
Food Research and Development
关键词
醋
黑豆
加工工艺
vinegar
black beans
craft
