摘要
不同黄豆酱产品具有其特有的色泽特征,但同一产品存在生产过程中色泽变化明显及在货架期内色泽仍会加深的情况。本文主要通过配方优化及工艺优化使黄豆酱的色泽更为稳定。在原材料处理阶段,将黄豆加水煮沸,排水后再进行蒸煮,可去除可溶性蛋白和黄豆原料自带的水溶性色素;在发酵阶段减少面粉比例,减少了还原糖的产生,使产出的黄豆胚颜色变浅。在调配阶段,使用白砂糖替代果葡糖浆,谷氨酸钠在煮制后期加入,沸腾后保压时间控制在15 min,降低冷却温度使出锅时黄豆酱的温度更低,能有效降低黄豆酱的色泽并提升黄豆酱的色泽稳定性。
Different soybean sauce products have their own unique color characteristics,but the same product has obvious color changes in the production process,and the color will still deepen during the shelf life.In this paper,the color of soybean sauce is more stable through formula optimization and process optimization.In the raw material processing stage,the soybeans are boiled with water,drained and then cooked to remove the soluble protein and the water-soluble pigments that come with the soybean raw materials.Reducing the proportion of flour in the fermentation stage reduces the production of reducing sugar and makes the color of soybean embryo lighter.In the preparation stage,sugar is used instead of fructose syrup,and sodium glutamate is added in the late cooking stage.After boiling,the pressure holding time is controlled at 15 min,and the temperature of soybean sauce is lower when the cooling temperature is lowered,which can effectively reduce the color of soybean sauce and improve the color stability of soybean sauce.
作者
赵红娟
张晓辉
符姜燕
ZHAO Hongjuan;ZHANG Xiaohui;FU Jiangyan(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)
出处
《现代食品》
2022年第16期79-83,共5页
Modern Food
关键词
黄豆酱
色泽稳定
色差值
美拉德反应
soybean sauce
color stability
color difference
Maillard reaction
