摘要
选择出快速法酿造豆酱的加工工艺条件 ,把浸豆时间提高到 2 4h ,采用高温发酵、液化糖化技术 ,并在发酵后期加入乳酸菌与酵母发酵液 ,以增加其风味物质的形成。与传统工艺相比 ,不但缩短了加工周期 ,而且豆酱中氨基酸态氮含量、还原糖含量也均比传统发酵产品提高。与现行速酿工艺相比弥补了其风味不足的缺陷。
In this paper ,we identified the processing condition of rapid method for brewing bean paste.We prolonged the period of immersing soybeans to 24 hours,adopted the technique of fermentation,liquefaction and saccharification at high-temperature.The fermented liquor of lactic acid bacteria and yeast were added during in the later period of fermentation in order to improve the product flavour. Compared with the traditional process,the method can not only shorten the cycle of processing but also increase amino nitrogen and reducing sugar.Compared with the sxisting rapid brewing technology,the method made up for the defect of the flavour.
出处
《中国酿造》
CAS
北大核心
2002年第3期16-18,共3页
China Brewing
关键词
快速法酿造
豆酱
新工艺
high quality
bean paste
rapid
new technology
