腊八豆后期风味调制  

The later stage flavor preparation of fermented soybean

作　　者：蒋立文[1] 严聃 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品与机械》2001年第6期15-16,共2页Food and Machinery

摘　　要：讨论以腊八豆为原料 ,以植物油、辣椒、香辛料等为辅料 ,对腊八豆进行了工业化生产的系列过程 ,包括黄豆选择、蒸煮方式、发酵程度等对腊八豆的影响以及油炸。The fermented soybean industrilization and the use of the submaterial of vegetable oil,capsicum,species,the influence of the quality of soybean,cooking method,fermented degree to fermented soybean and the influence of frying and flavouring and other procedures to the product quality were discussed.

关 键 词：腊八豆 风味调制 传统豆制品 生产工艺 质量指标 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]