甜面酱温室自然发酵工艺研究

Study of sweet paste nature fermenting in glass greenhouse

以玻璃温室罩住甜面酱传统生产工艺的发酵酱缸形成的太阳能温室,对甜面酱自然发酵的效果进行研究。结果表明以太阳能玻璃温室的甜面酱自然发酵,能够提高自然发酵温度,实验组发酵温度高出对比组1℃~7℃(随太阳照射强度而变化)。发酵同一时期的甜面酱各项理化指标和口感、风味都明显优于普通室外发酵甜面酱。氨基酸态氮、还原糖和总酸含量分别比对比组高12%~17%、2%~3%和5%~16%;在短时间内使其各项理化指标和感官鉴定指标都达到了产品质量标准,显著缩短了发酵周期。

Fermentation vat covered completely by glass greenhouse,made use of solar energy to the sweet paste fermentation were studied.Results showed that improving the natural fermentation of the sweet paste by glass greenhouse,can enhance the natural fermentation temperature,the experimental group was 1℃~7℃ higher than that of the comparison group.The amino nitrogen,sugar and total acid content were 12%~17%,2%~3% and 5%~16% higher separately than that of the comparison group.All the chemical and sensory indicators showed that sweet paste achieved sensory professional standards of DB51/T3 97 in a shorter period of time,so as to the fermentation period significantly shortened.