核桃油、速溶核桃粉综合加工新工艺.pdf

安徽农业科学,Journal of Anhui Agri . Sci .2008 ,36(36) :16136 - 16137 责任编辑姜丽责任校对傅真治
黑豆酱油的研制
明哲( 吉林农业科技学院, 吉林吉林132101)
摘要[ 目的] 研究以黑豆代替部分黄豆为原料生产酿造酱油的工艺, 利用黑豆的营养性和功能性来提高酱油的营养价值, 为开发酿造
酱油的新品种提供借鉴。[ 方法] 采用低盐固态发酵的生产方式进行生产, 对制曲物料配比、发酵过程中的温度等工艺进行了研究。[ 结
果] 当原料中黑豆、黄豆、麸皮的配比为75∶55∶10 时, 在黑豆酱油理化指标中, 无盐固形物为20 .130 g/ ml , 氨基态氮为0 .815 g/ ml , 总氮为
1 .719 g/ ml , 出品率为5 .3 % ; 低盐固态发酵过程中, 当温度为43 ℃时, 黑豆酱油中总氮为1 .794 g/ ml , 氨基态氮为0 .826 g/ ml , 糖分为3 .760
g/ ml , 波美度为22 .7 ,pH 值为4 .6 。[ 结论] 低盐固态发酵生产黑豆酱油时, 最佳的制曲物料的配比为黑豆∶黄豆∶麸皮=75∶55∶10 , 最佳发
酵温度为43 ℃。
关键词黑豆; 酿造酱油; 低盐固态发酵
中图分类号 TS264 .2 +1 文献标识码 A 文章编号 0517 - 6611(2008)36 - 16136 - 02
Study on the Technology of Black Bean Soy Sauce
MI NG Zhe ( Jilin Agricultural Science and Technology College ,Jilin,Jilin 132101)
Abstract [ Objective] The research ai med to study the technology of brewi ng soy sauce which used black soybeaninstead of soybean as raw materials ,
use the nutritional property and functional property of black soybeanto i mprove nutritional value of brewing soy sauce .Also ,the research provi ded reference
for development new variety of brewing soy sauce .[ Method] Soy sauce was produced by low-salt solid-state this process ,material ratio of
starter- maki ng and fermentationte mperature and so on had been studied .[ Result] Whenthe ratio of black soybean ,soybean and wheat bran was 75∶55∶10 ,
the