连续蒸煮设备处理黄豆在广式酿造酱油中的应用研究  

Study on the Application of Continuous Cooking Equipment to Treat Soybeans in Cantonese Brewing Soy Sauce

作　　者：滑欢欢 杨振鹏 黄辉亮 HUA Huanhuan;YANG Zhenpeng;HUANG Huiliang(Guangdong Chubang Foods Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529800

出　　处：《现代食品》2024年第8期123-126,共4页Modern Food

摘　　要：本项目采用连续蒸煮设备蒸煮黄豆,通过优化泡发豆水分、蒸煮时间和温度、预热温度等因素,确定最佳黄豆蒸煮工艺,采用该工艺发酵原油,氨基酸态氮提高了5%,原料利用率提升了6.7%,可以显著改善酱油口感和风味,全面提升酱油质量,降低成本。In this project,continuous cooking equipment was used to cook soybeans,and the optimal soybean cooking process was determined by optimizing factors such as moisture,cooking time,temperature and preheating temperature of soya beans.The amino acid nitrogen was increased by 5%and the utilization rate of raw materials was increased by 6.7%,much higher than that of the old process,which could significantly improve the taste and flavor of soy sauce and comprehensively improve the quality of soy sauce.Reduce costs.

关 键 词：连续蒸煮设备 黄豆 氨基酸态氮 原料利用率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]