| 黑豆酱油的研制 |
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| 引用本文： | 明哲.黑豆酱油的研制[J].安徽农业科学,2008,36(36). |
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| 作者姓名： | 明哲 |
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| 作者单位： | 吉林农业科技学院,吉林吉林,132101 |
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| 摘 要： | 目的]研究以黑豆代替部分黄豆为原料生产酿造酱油的工艺,利用黑豆的营养性和功能性来提高酱油的营养价值,为开发酿造酱油的新品种提供借鉴。方法]采用低盐固态发酵的生产方式进行生产,对制曲物料配比、发酵过程中的温度等工艺进行了研究。结果]当原料中黑豆、黄豆、麸皮的配比为75∶55∶10时,在黑豆酱油理化指标中,无盐固形物为20.130 g/ml,氨基态氮为0.815 g/ml,总氮为1.719 g/ml,出品率为5.3%;低盐固态发酵过程中,当温度为43℃时,黑豆酱油中总氮为1.794 g/ml,氨基态氮为0.826 g/ml,糖分为3.760g/ml,波美度为22.7,pH值为4.6。结论]低盐固态发酵生产黑豆酱油时,最佳的制曲物料的配比为黑豆∶黄豆∶麸皮=75∶55∶10,最佳发酵温度为43℃。
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| 关 键 词： | 黑豆 酿造酱油 低盐固态发酵 |
Study on the Technology of Black Bean Soy Sauce |
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| MING Zhe.Study on the Technology of Black Bean Soy Sauce[J].Journal of Anhui Agricultural Sciences,2008,36(36). |
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| Authors: | MING Zhe |
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| Abstract: | Objective] The research aimed to study the technology of brewing soy sauce which used black soybean instead of soybean as raw materials,use the nutritional property and functional property of black soybean to improve nutritional value of brewing soy sauce.Also,the research provided reference for development new variety of brewing soy sauce.Method] Soy sauce was produced by low-salt solid-state fermentation.In this process,material ratio of starter-making and fermentation temperature and so on had been studied.Result] When the ratio of black soybean,soybean and wheat bran was 75∶55∶10,the physicochemical indices of black bean soy sauce as following: Non-salt solids 20.130 g/ml,amino nitrogen 0.815 g/ml,total nitrogen 1.719 g/ml,and production rate 5.3%.As fermentation temperature was 43 ℃,black bean soy sauce had amino nitrogen 0.826 g/ml,total nitrogen 0.826 g/ml,sugar 3.760 g/ml,baume degree 22.7,pH value 4.6.Conclusion] When producing black bean soy sauce by low-salt solid-state fermentation,the best material ratio of starter-making was black soybean∶soybean∶wheat bran=75∶55∶10,the best fermentation temperature was 43 ℃. |
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| Keywords: | Black soybean Brewing soy sauce Low-salt solid-state fermentation |
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