油菜籽饼粕风味豆酱生产工艺研发  

Study on the Production Technology of Rapeseed Meal Flavored Bean Sauce

作　　者：陈济洋 魏登[1] 李超[1] 王朝曦 CHEN Ji-yang;WEI Deng;LI Chao;WANG Zhao-xi(Jilin Agricultural Science and Technology University,Jilin 132101,China)

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《中国调味品》2018年第10期137-142,共6页China Condiment

摘　　要：以油菜籽饼粕和黄豆为主要原料,采用混合菌种制曲保温发酵,对油菜籽饼粕风味豆酱的生产工艺进行研发。以感官评定为指标,采用单因素试验和正交试验确定油菜籽饼粕豆酱的最佳工艺配方,即:在制曲过程中,油菜籽饼粕与黄豆的比例为7∶3,接种量为0.25%,制曲温度为31℃,在发酵过程中,盐水的添加量为110%,发酵温度为30℃,发酵时间为22天。该酱粘稠适度,香味协调,具有油菜籽饼粕特有香气,风味浓郁。Take rapeseed meal and soybean as the main materials,and study the production technology of rapeseed meal flavored bean sauce through multi-strain koji making and heat-retaining fermentation.The sensory evaluation is taken as the index to determine the optimum formula of rapeseed meal flavored bean sauce through single factor experiments and orthogonal experiments,that is the ratio of rapeseed meal and soybean in the koji-making process is 7∶3,the inoculum size is 0.25%,the koji-making temperature is 31℃and the additive amount of saline water in the fermentation process is 110%,the fermentation temperature is 30℃,the fermentation time is 22 days.Thereafter,the sauce has moderate viscosity,harmonious aroma,special flavor of rapeseed meal,and the flavor is strong.

关 键 词：油菜籽饼粕 豆酱 混合菌种 生产工艺 

分 类 号：TS201.24[轻工技术与工程—食品科学]