摘要
利用响应面分析法对榛蘑酱油生产工艺进行研究。结果表明,榛蘑酱油生产条件为豆粕/麦麸配比为1.9,榛蘑添加量为5%,接种量为5%,食盐添加量20%。所制得的榛蘑酱油品质较好,是一种口感品质俱佳的新型保健酱油。
The process of Arimillaria mellea soy sauce was discussed by response surface methodology. The optimum production conditions ofArimillaria mellea soy sauce were as followings： the ratio of soybean meal/wheat bran was 1.9, Arimillaria mellea content 5%, inoculation quantity 5%, salt content 20%. Under the situation, the Arimillaria mellea soy sauce had good quality, and it was a new kind of health soy sauce with good taste and quality.
出处
《食品工业》
CAS
北大核心
2016年第11期97-99,共3页
The Food Industry
关键词
榛蘑
酱油
生产
响应面分析法
Arimillaria mellea
soy sauce
production
response surface methodology
