摘要
以感官评分为指标,采用单因素实验和正交实验,研究了新型面酱产品—银杏面酱的传统加工工艺。实验结果表明:采用面粉银杏粉料比为6∶4(m∶m),制曲中期品温控制在34～36℃,发酵时采用盐水浓度为14°Be,盐水用量为曲料的1∶3(m∶m),在55℃进行保温发酵,生产出的银杏面酱感官品质较好,且各项理化指标符合国家部颁标准。
Taking the sensory evaluation as in index,we researched the traditional technology of a new flour paste-Ginkgo flour paste by single factor and orthogonal tests. The results showed：the sensory quality of Ginkgo flour paste was better and its physical and chemical indices met national standards in conditions that the ratio of flour and Ginkgo was 6∶4（m∶m） ,the temperature during starter preparation was 34～36 ℃,the saline conc entration during fermentation was 14 °Be,the usage of saline water was equal to 1∶3 of brewing materials,the fermentation temperature was 55℃.
出处
《食品科技》
CAS
北大核心
2011年第3期257-260,共4页
Food Science and Technology
基金
2009年度江苏牧院院级课题项目(2N200944)
关键词
甜面酱
银杏
工艺
flour paste
gingko
technology
