苦荞麦豆酱自然发酵工艺研究

Natural fermentation process of Fagopyrum tararicum and soybean paste

以苦荞麦和大豆为原料自然发酵制作苦荞麦豆酱,通过单因素及正交试验对影响苦荞豆酱品质的因素:原料配比、苦荞麦浸泡时间、食盐添加量、后发酵时间进行优化筛选。最后确定最佳工艺条件为苦荞麦与大豆比例为3∶2,苦荞浸泡时间12h(温水),食盐添加量9%,后发酵时间11d左右。按照此工艺条件制得的苦荞麦豆酱氨基酸态氮值较高,感官评价较好,产品颜色鲜艳、黏度适中、酱香浓郁并有独特的苦荞麦香。

Fagopyrum tararicum and soybean were used to ferment a compound flavoring paste. The optimal fermentation process was determined by single-factor test and orthogonal test with the test influencing factors consisting of raw material ratio, soak time of Fagopyrum tararicum, salt content and post-fermentation time. The optimal fermentation conditions were as follow： Fagopyrum tararicum and soybean raw material ratio of 3：2, soak time 12 h, salt content 9%, post-fermentation time about 11 d. Under these conditions, we could get a better sensory evaluation product which had a higher amino nitrogen value, bright color, moderate viscosity, strong flavor with a unique aroma from buckwheat.