摘要
利用黄豆、米曲霉、香菇、红曲作为主要原料制作红曲香菇黄豆酱。结果表明:当米曲霉、红曲、香菇的添加量分别为2%,0.5%和20%,变温发酵10天时,所得产品色泽红润、黏稠适度、口感细腻、滋味鲜美,既具有浓郁的酱香味,又有香菇特有的鲜味,是一种集色、香、味及保健功能于一体的新型复合黄豆酱。
The production process of soybean paste is studied,using soybean,Aspergillus oryzae,Lentinus edodes and red koji as the main raw materials.The results show that the optimum fermentation conditions are as follows：the concentration of Aspergillus oryzae,red koji and Lentinus edodes is 2%,0.5%and 20%respectively;the time of temperature-changing fermentation is 10 days.Under these conditions,the final product has bright red color,moderate viscosity and delicious taste;it not only has strong sauce flavor,but also has unique umami of lentinus edodes,it is a new type of composite soybean paste with color,taste,smell and health care function.
出处
《中国调味品》
CAS
北大核心
2015年第3期66-69,共4页
China Condiment
基金
河南省教育厅科学技术研究重点项目(13B180242)
许昌学院校内科研项目(2013066
2014009)
关键词
黄豆酱
米曲霉
香菇
红曲
soybean paste
Aspergillus oryzae
Lentinus edodes
red koji
