摘要
研究了香菇、大蒜加入酱油的添加工艺。通过正交试验,将香菇、大蒜复配后添加到酱油中,并分析制品的色、香、味、体。结果表明:香菇用量为6%、大蒜用量为5%,成品酱油品质最佳。该制品含有较高的氨基态氮,口味鲜美,是一种良好的保健调味品。
The test studied the method of adding lentinus edodes and garlic into soy sauce. The research has worked out the best proportion between them by analysis the finished soy sauce in color, flavor, taste and state use of orthogonal design. The experiment results showed that the quantities of lentinus edodes is 6% and garlic is 5% can achieve the good quality of soy sauce, which contains large amount of amino-nitrogen. The product has the richer nutrition and smooth, is a good healthy condiment.
出处
《食品科技》
CAS
北大核心
2006年第4期60-62,共3页
Food Science and Technology
关键词
酱油
香菇
大蒜
soy sauce
lentinus edodes
garlic
