花生粕豆酱的研制

Study on the processing technique of peanut dregs soybean sauce

研究以花生粕为基料,按一定比例添加面粉、大豆粉,混合蒸煮后经酱油曲精发酵制成复合酱的工艺。在单因素试验的基础上通过正交试验,以酱中的氨基酸态氮含量、pH值和风味为评价指标,通过对结果的综合评定确定出制酱的最佳工艺。

The fabrication process was studied on this paper. The material that mixed with peanut dregs, flour, soybean in certain proportion was fermented by soy sauce koji after steaming. Orthogohal test carried out on the basis of the single-factor experiments. Using the content of amino-nitrogen, pH value and sensory quality of paste, as evaluating indicator, and after general equilibrium analysis to the results of the experiments,we got the optimal condition for the processing technique.