摘要
对8个厂家(Y1,Y2,Y3,Y4,Y5,Y6,Y7,Y8)生产的永川豆豉的理化指标进行了测定与感官评价。通过将检测的理化指标与感官评价进行了相关性分析,找出了影响感官评价最主要的几个关键性指标,分别是硬度、类黑精及氨基酸态氮含量。
The physical and chemical indexes of Yongchuan fermented soya beans from 8 manufacturers(Y1,Y2,Y3,Y4,Y5,Y6,Y7,Y8)are determined and sensory evaluation is conducted.By analyzing the correlation between the physical and chemical indexes and the sensory evaluation,several key indexes affecting the sensory evaluation are found,they are hardness,content of melanoidin and amino acid nitrogen.
作者
周鑫
唐毅
王森
李昂
张丽
ZHOU Xin;TANG Yi;WANG Sen;LI Ang;ZHANG Li(Chongqing Hotpot Condiment and Dishes Engineering Technology Center,Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期158-161,共4页
China Condiment
关键词
豆豉
硬度
类黑精
氨基酸态氮
fermented soya beans
hardness
melanoidin
amino acid nitrogen
