淡豆豉发酵中前处理工艺的优化  

Optimization of Pretreatment for Dan Douchi Fermentation

作　　者：贾亭亭[1] 牛广财[1] 朱丹[2] 魏文毅[1] 贾建[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《农业科技与装备》2014年第8期45-47,共3页Agricultural Science & Technology and Equipment

基　　金："十二五"国家科技支撑计划项目(2012BAD34B03-4)

摘　　要：以淡豆豉的氨基酸态氮含量、硬度和感官评分为指标,在干蒸时间、润水时间和湿蒸时间的单因素试验基础上,设计正交试验,以优化淡豆豉发酵中前处理工艺条件。结果表明:最佳前处理工艺为干蒸时间30 min、润水时间10 min、湿蒸时间15 min,此条件下发酵的淡豆豉,其氨基酸态氮为0.78%,产品呈深褐色,颗粒完整,软硬适度,油润光亮,具有浓郁的豉香味。In order to optimize the pretreatment condition of dan douchi fermentation, the amino nitrogen, hardness and sensory evalua-tion value were analyzed. Based on the single factor test such as dry steaming time, water absorption time, wet steaming time and so on, the L9（33） orthogonal experiment was designed. The results showed that the optimum pretreatment condition were as follows：dry steaming time 30 min, water absorption time 10 min, wet steaming time 15 min. Under the optimum conditions, the amino nitrogen of the product reaches 0.78%, it has bright deep brown color, rich douchi smell and appropriate hardness, whole and not soft particle.

关 键 词：淡豆豉 发酵 前处理 优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]