黑豆花生调味酱的研制

Study on the Processing Technique of Black Soybean and Peanut Sauce

以黑豆为基料,花生粕及面粉为辅料,利用酶法制酱工艺研制黑豆花生调味酱。通过正交试验确定了黑豆花生调味酱的最佳配方及发酵条件。研究结果表明:当黑豆、花生粕及面粉的最佳配比为6∶4∶5,酶制剂的添加量为0.5%,最佳发酵时间为15天,最佳发酵温度为45℃时,所得的产品风味独特,营养丰富。

Take black soybean as the basic material,peanut meal and flour as the accessories,to develop black soybean and peanut sauce by enzymatic processing.The best formula for black bean and peanut sauce and its fermentation condition are determined through the orthogonal test design.The research result shows that when the optimum proportion of black bean,peanut meal and flour is 6∶4∶5,the additive amount of enzymes is 0.5%,the best fermentation time is 15 days,the optimal fermentation temperature is 45 ℃,the products obtained have distinctive flavor and rich nutrient.