保健型八宝豆豉的工艺研究

Study on the Technology of Health Care Eight-treasure Douchi

以传统八宝豆豉为基础，对制曲工艺进行改进，实行纯种发酵，利用pH值结合感官变化判断制曲终点；并在后发酵中添加了苦瓜、香芹等保健辅料，与原料的最佳配比为黑豆：茄子：香芹：苦瓜：食盐=1：1：0．16：0．24：0．2，制成一种风味独特、营养保健的产品。

On the basis of traditional eight-treasure douchi fermentation, the fermentation technique was improved by adding pure starter. The end of fermentation was judged by the pH sensory changes. Healthy accessories such as bitter gourd and carvone were added during the post-fermentation, and the best ratio was that defined black soybean ： eggplant ： carvone ： bitter gourd ： salt was is 1 ： 1 ： 0.16 ： 0.24 ： 0.2. The product was developed with unique flavor and high health value.