摘要
醋豆含有多种具有特殊作用的活性物质,为了充分发挥其保健功能,主要介绍了醋豆的制作工艺及其操作要点,并对醋的品种、浓度和浸渍时间对醋豆风味的影响进行了讨论,认为豆与醋比为1∶2.5、酸度为9g/dL的酿造白醋、浸渍时间为48 h,所制得的醋豆为佳。
Vinegar pickled beans contain lots of special reactive materials.In order to make a full exploration of vinegar beans' health-care function,its producing technique and operating points are introduced.Vinegar's type,its concentration and pickling time have influences on the flavor of vinegar beans.After discussing their relationship,out the optimal conditions are pointed as the followings: the ratio of beans to vinegar is 1∶2.5,the acidity of rice vinegar is 9g/dL,and the pickling period is 48h.
出处
《江苏调味副食品》
2007年第3期42-43,共2页
Jiangsu Condiment and Subsidiary Food
关键词
醋豆
生产工艺
质量标准
vinegar pickled beans
producing technique
quality standards
