摘要
该文通过自然发酵得到一种传统的大豆产品,进行单因素多水平处理、多因素最适水平综合处理,研究其对保藏的影响。经过综合处理,真空包装的自然发酵产品在人工气候室内36℃恒温保藏10d,产品的色泽、风味、香味、形态、性状表现良好。试验基本探明了适合该产品的加工工艺与长期保存措施。
A kind of traditional soybean product was produced by natural fermentation. Effect of treatment conditions on the preservation was studied with one factor in different levels or various factors in optimal condition. After soybean product was preserved at 36℃ for 10 d with integrated treatment and vacuum package, the color, flavor, aroma, form and shape, and properties of product kept well. The suitable process technology and preservation measure for the product were obtained based on the experiments.
出处
《中国酿造》
CAS
北大核心
2004年第3期9-10,15,共3页
China Brewing
关键词
大豆
发酵
加工
保藏
soybean
fermentation
process
preservation
