膨化原料与传统蒸煮原料生产的酱油的分析

The analysis of expanded material and traditional material in producing sauce

将大豆气流膨化后,用于生产酱油。分析比较了大豆膨化前后主要组成成分的变化,对产品的质量进行了检验,并与传统蒸煮原料生产的酱油进行了质量和各项技术经济指标的对比。结果表明:由膨化原料生产的酱油营养丰富,风味独特。由膨化原料生产酱油可简化工艺、提高原料的利用率、降低成本。

A study on the application of expanded soybean in producing sauce. Analyzing the changes of expanded materials and the qualities of the products. The qualities and the technical economic norms were compared with the traditional technique. The results showed that the product produced by expanded soybean was nutritional enrichment with special flavour, and using expanded technique simplified working processes, increased material utilization rate, reduced production cost.