豆渣酱粉的调味研究  

Seasoning Study on Bean Dregs Sauce Powder

作　　者：赵贵兴[1] 陈霞[1] 刘丽君[1] 刘昊飞[1] 李进荣[1] 赵春杰 谭懿 

机构地区：[1]黑龙江省农业科学院大豆研究所,黑龙江哈尔滨150086 [2]长春大成集团,吉林长春130062 [3]哈尔滨市滨江车站公安派出所,黑龙江哈尔滨150020

出　　处：《黑龙江农业科学》2015年第3期114-116,共3页Heilongjiang Agricultural Sciences

基　　金："十二五"国家科技支撑计划资助项目(2012BAD34B03)

摘　　要：为延长豆渣酱粉保质期,节约运输成本,以豆渣为原料,通过不同霉菌发酵制成豆渣酱,采用单因素试验,以调味后豆渣酱粉的感官评价结果为指标,经一系列工艺加工成不同口味的豆渣酱粉。结果表明:辛辣口味的豆渣酱粉需添加15%的辣椒粉;麻辣味豆渣酱粉需添加10%的花椒和10%的辣椒;香甜味豆渣酱粉需添加15%的白砂糖;蒜香味豆渣酱粉需添加10%的蒜粉。In order to prolong the quality guarantee period and save the transportation costs of bean dregs sauce powder taking bean dregs as raw material,different fungal fermented was used to make bean dregs sauce,and then different flavors of bean dregs sauce powder was used through a series of process.Single factor test was used based on the sensory analysis of soybean dregs paste powder as the indicator.The results showed that the optimal formulation was 15%chili powder for piquant flavor;10%chinese prickly ash and 10%chili for spicy flavor;10% white sugar for sweet flavor;and 15% garlic powder for garlic soybean dregs paste powder.

关 键 词：豆渣酱粉 调味 配方 

分 类 号：TS264.24[轻工技术与工程—发酵工程]