挤压膨化技术在豆酱生产中的应用

Application of extrusion and swelling technique on soybean paste production

将豆粕粉和面粉混合,经挤压膨化处理后用于豆酱的酿造,分析比较了膨化前后物料主要成分的变化规律,确定了膨化原料制曲和发酵的最佳工艺条件。实验结果表明,膨化原料制曲比传统工艺制曲的蛋白酶活提高了23.71%,成品中氨基酸态氮含量提高了33.05%,氨基酸生成率提高了4.10%。

The application of extrusion and swelling technique after mixing soybean meal and flour on brewing soybean paste was studied. The main components of material were analyzed. The optimum koji-making and fermentation techniques in the paste production using swelling materials were determined. The results showed that compared with traditional cooking method, the protease activity of koji produced by swelling materials was increased by 23.71%. The content of ammonia nitrogen in products was increased by 33.05% and the producing ratio was increased by 4.10% respectively.