摘要
采用固态低盐发酵技术生产赤豆酱油,以氨基酸态氮得率为指标,通过单因素及正交实验筛选出最佳工艺条件。当赤豆与大豆比为3∶5(g/g)、食盐水浓度为12°Bé、酱醅含水量60%、发酵温度50℃时,可获得营养丰富、酱香浓郁、风味独特、品质优良的新型酱油——赤豆酱油。该条件下氨基酸态氮得率为0.7275g/100mL。
Red bean soy sauce was processed through low-salt solid-state fermentation.The amino acid nitrogen content as index,the optimum condition was determined through single-factor and orthogonal tests.The red bean to soybean was 3∶ 5（g/g）,the concentration of salt water was 12°Bé,the water content of sauce unfiltered was 60%,fermentation temperature was 50℃.The red bean soy sauce had rich nutrition,unique flavor and full fragrance.Under these conditions,amino acid nitrogen rate was 0.7275g/100mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期342-344,共3页
Science and Technology of Food Industry
关键词
固态低盐发酵
赤豆
酱油
low-salt solid-state fermentation
red bean
soy sauce
