摘要
为研究开发豆酱新品种,将西瓜汁引入传统的豆酱发酵,筛选野田曲霉作为西瓜豆酱生产菌种。确定了西瓜豆酱的生产工艺:在豆酱发酵时加入盐水总量50%的西瓜汁,采用搅拌发酵管理模式,38～42℃发酵40～45 d。在此工艺条件下生产的西瓜豆酱营养丰富、风味独特。
Watermelon was introduced for the production of soybean paste.The influence of fungus,supplement of watermelon juice,temperature of fermentation and amount of preservative on the paste were determined and the nutritious soybean-watermelon paste with a special flavor was produced.
出处
《大连工业大学学报》
CAS
北大核心
2010年第3期175-177,共3页
Journal of Dalian Polytechnic University
关键词
豆酱
西瓜
发酵
soybean paste
watermelon
fermentation
