原味醋豆和酸甜醋豆制作工艺  

The Processing Technologies of Vinegar Beans with Original Taste and Sour-sweet Taste

作　　者：许丽丽 蓝秋玲 

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12期43-46,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：采用黑豆和食用白醋为主要原料,以白糖、食盐和蜂蜜等为辅料,制作原味醋豆和酸甜醋豆即食休闲保健食品。通过单因素试验和正交设计试验摸索制作醋豆的最佳工艺参数。结果表明:采用炒熟的黑豆,黑豆与白醋的质量比为1:2,在30℃下浸泡2 d得到的原味醋豆风味最佳。采用炒熟黑豆,黑豆与白醋、白糖、蜂蜜、食盐的质量比为4:8:1.5:0.3:0.15,在30℃下浸泡2 d得到酸甜醋豆风味最佳。Using black beans and edible white vinegar as the main raw materials, sugar, salt and honey as accessories, the health instant snack foods—vinegar beans with original taste and sour-sweet taste were made. The optimum parameters for making different flavors of vinegar beans were studied by single factor experiments and orthogonal experiments. The results showed that when the mass proportion of fried black beans and white vinegar was 1：2, the materials mixed together for 2 days under 30 ℃, the vinegar bean with original flavor tasted best. When the mass proportion of fried black beans, vinegar, sugar, honey and salt was 4：8：1.5：0.3：0.15, the materials mixed together for 2 days under 30 ℃, the sour and sweet vinegar beans tasted best.

关 键 词：黑豆 食用白醋 制作工艺 感官评价 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]