细菌型干豆豉的制作  

The process of dry bacterial lobster sauce

作　　者：杨胜远[1] 韦锦[2] 聂挺[1] 蔡春丽[1] 

机构地区：[1]韩山师范学院生物系,潮州521041 [2]韩山师范学院图书馆,潮州521041

出　　处：《食品科技》2013年第12期273-277,共5页Food Science and Technology

基　　金：国家级星火计划项目(2011GA780022);韩山师范学院教授科研启动金项目(QD20110304)

摘　　要：从发酵条件、香辛料选择、干燥条件和功能性因子分析等方面对细菌型干豆豉的制作工艺进行了探讨。结果表明,适宜制作工艺为:将蒸煮后的黄豆冷却至40℃,1 kg黄豆接入枯草芽孢杆菌枯草亚种DC8种子液50 mL,于40℃发酵18 h,再于4℃后熟12 h,然后边搅拌边混入食盐20 g/kg、姜粉40 g/kg,静置入味30 min,再于-55℃、8 Pa冷冻干燥30 h。产品颗粒饱满,豉香宜人,纤溶酶活性(114.83±10.61)IU/g,总游离氨基酸(38.89±2.27)mg/g,酸可溶性多肽(82.79±3.14)mg/g,并具有较强的抗氧化活性,1 mg干豆豉DPPH自由基清除能力与(0.96±0.07)μg的Trolox相当。In order to study the curing process of chromium-free non-oriented silicon steel coatings, phosphatic chromium-free non-oriented silicon steel insulating coating was prepared and TG-DSC analysis of the coating was conducted, then the change of the actual temperature of the coated non-oriented silicon steel sheet with time at different curing temperatures was studied. Based on the experiments, the processing curves of curing temperature vs. curing time （T-t） for the chromium-free non-oriented silicon steel coatings were obtained. Salt spray experiment, potentiodynamic polarization, electrochemical impedance spectroscopy, adhesion testing and SEM, EDS were used to examine properties of the coatings. The results show that the coatings withe dense structure and excellent performance can be obtained based on the processing curves of curing temperature vs. curing time （ T-t）.

关 键 词：休闲食品 豆豉 制作 

分 类 号：TS264.29[轻工技术与工程—发酵工程]