速食酸辣醋黑豆  

Fast Food of Hot and Sour Vinegar Black Beans

作　　者：许丽丽 蔡静旋 

机构地区：[1]广东韩山师范学院化学与环境工程学院,潮州521041

出　　处：《食品工业》2017年第9期25-28,共4页The Food Industry

基　　金：国家级星火计划项目(2015GA780046);潮州市科技引导计划项目(2013H04)

摘　　要：酸辣醋黑豆风味独特又具有保健作用,将醋黑豆做成速食产品,具有广阔的市场前景且能带来较高的经济效益。通过单因素和正交试验,较系统的研究了酸辣咸和酸辣甜两种风味醋黑豆的制作工艺和最佳配方。结果表明,酸辣-咸醋黑豆最佳配方为:陈醋、辣椒、蒜头、食盐与黑豆质量比为2︰0.03︰0.04︰0.05︰1。酸辣-甜醋黑豆最佳配方为:陈醋、辣椒、蒜头、白砂糖与黑豆质量比为2︰0.01︰0.02︰0.28︰1。按上述配方,在30℃下,泡制48h得到的醋豆风味最佳。Hot and sour vinegar black beans are healthy foods with unique flavors. There is wide market and vast economic to make vinegar black beans as fast food products. The technology process and optimum formulations for hot and sour vinegar black beans were systematically studied by single factors and orthogonal experiments. As a result, the best formula for the hot and sour salty vinegar beans was that the mass ratio of mature vinegar, chili, garlic and salt to black beans was 2 ： 0.03 ： 0.04 ： 0.05 ： 1 in turn. While the best formula for the hot and sour sweet vinegar beans was that the mass ratio of mature vinegar, chili, sugar to black beans was 2 ： 0.01 ： 0.02 ： 0.28 ： 1 in turn. According to the formulas above, all the materials mixed together for 48 h under 30 ℃, both of the salty and sweet flavor black beans tasted best.

关 键 词：黑豆 陈醋 酸辣 感官评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]