蚕豆辣酱蒸煮工序技术改造的研究  

Study on the Transformation of Steaming Broadbeans Technology of Chilli Broadbean Sauce

作　　者：查文龙 

机构地区：[1]安庆市胡玉美酿造食品有限责任公司,安徽安庆246002

出　　处：《食品与发酵科技》2010年第2期98-100,共3页Food and Fermentation Science & Technology

基　　金：安庆市胡玉美酿造食品有限责任公司与江南大学;安庆师范学院合作研究的项目--"传统制酱工艺的技术改造";安徽省2008年度技术转移计划项目(08140603010)

摘　　要：高压蒸煮工艺是蚕豆辣酱发酵过程中蒸煮原料的最新工艺。它综合考虑了常压蒸煮工艺中存在的环保、能源浪费、出品率低、不利于大规模连续生产等各种因素,使蚕豆辣酱中蒸煮工艺得到了进一步提高。The technology of steaming unsoaked broadbeans at high steam pressure is the latest development of the production process of chilli broadbean sauce. Having taken into consideration some negative factors of the old technology, such as environmental pollution, waste of energy, low output rate and unfitness for continuous mass -production, this technology has made a step forward in some respects.

关 键 词：蚕豆辣酱 高压 蒸煮 不浸泡 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]