摘要
该文研究了酱油产品的体态澄清度与原料利用率及菌体自溶的关系,结果表明:黄豆在121℃下蒸煮20min,原料夹生率达到6%以下;在原油灭菌工序中利用菌体的自溶,先缓慢加温至45℃并保温40min,再加温至80℃后冷却,产品的体态澄清且理化结果达到特级酱油的指标要求。
The clarity of soy sauce is related on the utilization of raw material and bacterial autolysis. The soy is stewed 20min at the temperature of 121℃.The raw rate of the raw material falls to 6%below. We can use bacterial autolysis at the sterilization of crude oil. At first,the soy sauce is heated to 45℃and keeps for 40min. Then,the soy sauce is cooled after heating to 80℃. The soy sauce is clarified and the result of physicochemical is according with standard of super sauce.
出处
《安徽农学通报》
2016年第14期140-142,共3页
Anhui Agricultural Science Bulletin
关键词
广式
高盐稀态
蒸煮
自溶
澄清度
Cantonese-style
High-salt and diluted-state
Stewing
Autolysis
Clarity
