贻贝油膏复合调味品的工艺研究  

Study on Processing Technology of Mussel Ointment Mixed Condiment

作　　者：卫晓英[1] 李苹苹[1] 任秀娟[1] 胡树凯[1] 迟君德[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》2017年第4期89-91,共3页China Condiment

基　　金：山东商务职业学院科研项目(2014SWZR03)

摘　　要：以贻贝与豆粉搭配作为产品原料,研究了贻贝油膏复合调味品的加工工艺,探讨了其发酵条件及调配配方。结果表明:贻贝发酵液的最佳发酵条件为接种量0.1%,发酵温度30℃,发酵时间3天;贻贝油膏复合调味品的最佳调配配方为发酵液量50%,食盐8%,淀粉8%,辣椒油20%。Mussel and soybean powder are used as raw materials to study the processing technology of mussel ointment mixed condiment. The fermentation conditions and allocation formula are discussed. The results show that the optimum fermentation condition is the inoculation amount of 0. 1%, the fermentation temperature of 30 ℃ and the fermentation time of 3 days. The optimal allocation formula is mussel fermentation liquid volume of 50%, salt of 8%%, starch of 8% and chili oil of 20%.

关 键 词：贻贝 复合调味品 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]