豆豉牛肉酱食品工艺的研究  

Research on the processing of beef paste with fermented soybeans

作　　者：张雪[1] 郝修正[1] 

机构地区：[1]郑州牧业工程高等专科学校食品工程系,河南郑州450011

出　　处：《粮油食品科技》2006年第2期39-41,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以牛肉和豆豉为主要原料,采用感官评定和正交试验法研制出营养丰富、风味独特的功能性方便食品—豆豉牛肉酱,并对产品在其加工过程中淀粉、大豆组织蛋白、豆豉的添加量对酱体质量、风味的影响进行了探讨,最后根据实验结果确定出相应的生产工艺及工艺参数。The process technology of beef paste with fermented soybeans, a functional food, has been studied and the result showed that the content of starch, fermented soybeans and soybean protein are the main effecting factors on quality. Processing parameter was also determined.

关 键 词：牛肉 豆豉 功能性食品 豆豉牛肉酱 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]