花生豆豉复合调味品工艺研究  

Study on Processing Technique of Peanut and Fermented Black Bean Compound Condiment

作　　者：何忠宝[1] 杜延兵[1] 赵强[1] 李苹苹[1] 全永亮[1] 

机构地区：[1]山东商务职业学院食品工程系,山东烟台264670

出　　处：《中国调味品》2015年第9期78-80,共3页China Condiment

摘　　要：以胶东大花生为试验原料，研究了花生豆豉的制作工艺，并以花生豆豉、辣椒油、味精、蔗糖为原辅料，配制了一种花生豆豉复合调味品。结果表明：当固定米曲霉曲精接种量0．3％、曲料拌盐量14％、40℃恒温发酵的条件下，经23～25天发酵即可获得色泽、适口感（软硬度）及滋味俱佳的花生豆豉；花生豆豉复合调味品的最佳配方为：花生豆豉100 g、辣椒油6 g、味精0．4 g、蔗糖1 g。Take big peanuts of Yantai city as the raw materials to study the processing technique of peanut and fermented black bean,and take peanut and fermented black bean,capsicol,MSG and sucrose as the auxiliary materials to prepare a kind of peanut and fermented black bean compound condiment.The results show that when the Aspergillus oryzae koji is 0.3%, salt is 14%, fermentation temperature is 40 ℃,fermentation time is 23-25 days,the peanut and fermented black bean compound condiment has the best color,taste and flavor.The best recipe of the compound condiment is peanut and fermented black bean of 100 g,capsicol of 6 g,monosodium glutamate of 0.4 g,sucrose of 1 g.

关 键 词：花生 豆豉 复合调味品 

分 类 号：TS264.29[轻工技术与工程—发酵工程]