摘要
试验对黑豆豆瓣辣酱制作工艺进行研究,考察黑豆添加量、辣椒添加量、发酵时间和发酵温度对黑豆豆瓣辣酱制作效果的影响。通过响应面分析法确定黑豆豆瓣辣酱制作的最佳条件,即黑豆添加量为24.1%,辣椒添加量为16.2%,发酵时间为21 d,发酵温度为36℃。
This study mainly discussed production process of black beans watercress sauce, and investigated effect of black bean addition amount, pepper addition amount, fermentation time and fermentation temperature on production effect of black beans watercress sauce. The optimum production process of black beans watercress sauce was determined by response surface methodology, such as black bean addition amount for 24.1%, pepper addition amount for 16.2%, fermentation time for 21 d and fermentation temperature for 36 ℃.
出处
《食品工业》
北大核心
2017年第12期140-142,共3页
The Food Industry
关键词
黑豆
豆瓣辣酱
制作
响应面法
black beans
watercress sauce
production
response surface method
