摘要
黄豆酱的质地口感是黄豆酱的重要感官指标,直接影响消费者对产品质量优劣的判断。为提升黄豆酱品质,本文研究了泡豆时间、蒸煮压力、制曲温度等因素对黄豆酱质地口感、风味指标、蛋白酶活指标的影响。结果表明,当水温控制在25~35℃时,最佳泡豆时间为6~8 h;当水温控制在15~25℃时,最佳泡豆时间为10~12 h。蒸煮时控制进气压力为0.8 MPa、蒸煮压力为0.08~0.10 MPa,制曲过程采用低温制曲,发酵阶段采用复油方式使酱醪混合均匀,复油频率为5~7 d/次,调配后煮制保压时间为15 min,此条件下得到的黄豆酱品质较佳。
The texture and taste of soybean paste is an important sensory index of soybean paste, which directly affects the judgment of consumers on the quality of the product. In order to improve the quality of soybean paste, the effects of soaking time, cooking pressure and koji making temperature on the texture, flavor and protease activity of soybean paste were studied. The results showed that when the water temperature was controlled at 25~35 ℃, the optimum soaking time was 6~8 h;when the water temperature was controlled at 15~25 ℃, the optimum soaking time was 10~12 h. The air inlet pressure was controlled to be 0.8 MPa and the cooking pressure was 0.08~0.10 MPa during cooking, the koji was made at low temperature, and the soy sauce mash was mixed evenly in the fermentation stage by means of oil recovery,the oil recovery frequency was 5~7 days each time, and the cooking pressure maintaining time was 15 min. Under these conditions, the quality of soybean paste was better.
作者
赵红娟
梁亮
伍加文
滑欢欢
ZHAO Hongjuan;LIANG Liang;WU Jiawen;HUA Huanhuan(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)
出处
《现代食品》
2022年第18期78-82,共5页
Modern Food
关键词
黄豆酱
质地
口感
黄豆粒
soybean past
texture
taste
soybean
