摘要
文章通过正交试验及方差分析,确定了海鲜黄豆酱的最佳配方为:大豆700g、面粉250g、曲精80g、虾蟹粉300g、水400g、盐120g。在此配方基础上分析了其在发酵过程中的水分含量、水分活度、菌落总数、pH值变化、挥发性盐基氮、氨基酸态氮、豆粒硬度等指标的变化情况。该研究为复合风味黄豆酱制品开发提供了理论依据,为传统发酵豆类制品发酵品质控制提供了数据参考。
Through orthogonal experiment and variance analysis, the optimum formula of seafood soybean paste is determined as follows: soybean is 700 g, flour is 250 g, koji is 80 g, shrimp and crab powder is 300 g, water is 400 g, salt is 120 g. On the basis of this formula, the changes of water content, water activity, total number of colonies, pH value, total volatile basic nitrogen, amino acid nitrogen and hardness of beans during fermentation are analyzed. This study has provided theoretical basis for the development of compound-flavor soybean paste products, and provided data reference for the control of fermentation quality of traditional fermented soybean products.
作者
边昊
李兴华
BIAN Hao;LI Xing-hua(Anhui Business Vocational College, Hefei 231131, China;SichuanTourism University, Chengdu 610100, China)
出处
《中国调味品》
CAS
北大核心
2019年第6期84-87,共4页
China Condiment
基金
2018年度安徽高校人文社会科学研究重点项目(SK2018A908)
2014年安徽省高等教育振兴计划人才项目(皖教秘[2014]181号)
关键词
海鲜黄豆酱
发酵
配方优化
调味制品
seafood soybean paste
fermentation
formulation optimiza
seasoning products
