仁用杏果肉调味酱生产技术研究  

Processing technology of almond-apricot paste

作　　者：张宗舟[1] 张扬[2] 陈志梅[3] 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001 [2]天水师范学院物理与信息科学学院,甘肃天水741001 [3]兰州交通大学化学与生物工程学院,甘肃兰州730070

出　　处：《中国酿造》2010年第7期146-148,共3页China Brewing

基　　金：国家科技支持计划项目(2007BAD89B17)

摘　　要：仁用杏是以杏仁为主导产品的经济树种,而仁用杏果肉因含粗纤维较高,口感粗糙,质感差,大量废弃。为了利用仁用杏果肉资源,减少浪费,研究利用黑曲霉的纤维素分解菌株和米曲霉混合制曲,以果肉和大豆为基本原料进行调味酱生产。结果表明:仁用杏果肉营养丰富,可生产酱类产品;大豆(40%)与仁用杏果肉(60%),微生物加量在400g,酱醅含水量65%,发酵温度65℃,低盐固态发酵可以达到较好的结果;生产的调味酱味道独特,口感较好,色泽鲜艳。Almond-apricot is a chief economic tree with almonds as the leading product. A large number of almond-apricot pulp was abandoned due to higher crude fiber, rough and poor texture. To take advantage of apricot fruit resources and reduce wastes, the cellulose-decomposing sWain of AspergiUus niger and Aspergillus oryzae were used as starters to produce paste with almond-apricot pulp and soy as main raw materials. The results showed that the apricot fi＇uit was nutritious and could be used for sauce production. The better sauce could be produced by low-salt and solid-state fermentation at 65℃ when 40% soybean and 60% almond-apricot pulp were added, 400g biomass was inoculate and sauce moisture was 65%. The sauce almond-apricot tastes unique and is inexpensive with good tasty and bright color.

关 键 词：调味酱 仁用杏 果肉 

分 类 号：TS264.2[轻工技术与工程—发酵工程]