摘要
以新鲜豇豆为主料,采用自然发酵法生产咸酸适口、酸味浓郁的酸豆角。分析了食盐添加量、发酵时间、发酵温度对酸豆角产品质量的影响,采用正交试验得出最佳加工工艺条件为:发酵温度25℃、发酵时间7d、食盐添加量4%。
The sour cowpea was produced by natural fermentation using beans as raw material. The optimal fermentation conditions were obtained by orthogonal experiment as followed： fermentation temperature 25℃, fermentation time 7 d and content of salt addition content 4%.
出处
《中国酿造》
CAS
北大核心
2010年第1期143-145,共3页
China Brewing
关键词
酸豆角
自然发酵
工艺优化
sour cowpea
natural fermentation
technology optimization
