中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
75-78
,共4页
杏鲍菇%酱油%高盐稀醪发酵
杏鮑菇%醬油%高鹽稀醪髮酵
행포고%장유%고염희료발효
Pleurotus eryngii%soy sauce%high-salt liquid state fermentation
以杏鲍菇、面粉为主要原料,采用高盐稀醪发酵技术生产杏鲍菇酱油,以氨基酸态氮得率为指标,通过单因素及正交试验法筛选出最优生产条件。结果得出杏鲍菇酱油的生产条件为杏鲍菇∶面粉为5∶3(g/g),食盐水浓度为18°Bé,酱醪含水量为65%,发酵温度为45℃。所制得的酱油色泽鲜亮,具有浓郁的杏鲍菇香气,风味独特。
以杏鮑菇、麵粉為主要原料,採用高鹽稀醪髮酵技術生產杏鮑菇醬油,以氨基痠態氮得率為指標,通過單因素及正交試驗法篩選齣最優生產條件。結果得齣杏鮑菇醬油的生產條件為杏鮑菇∶麵粉為5∶3(g/g),食鹽水濃度為18°Bé,醬醪含水量為65%,髮酵溫度為45℃。所製得的醬油色澤鮮亮,具有濃鬱的杏鮑菇香氣,風味獨特。
이행포고、면분위주요원료,채용고염희료발효기술생산행포고장유,이안기산태담득솔위지표,통과단인소급정교시험법사선출최우생산조건。결과득출행포고장유적생산조건위행포고∶면분위5∶3(g/g),식염수농도위18°Bé,장료함수량위65%,발효온도위45℃。소제득적장유색택선량,구유농욱적행포고향기,풍미독특。
With Pleurotus eryngii and flour as the main raw materials,Pleurotus eryngii soy sauce is processed through high-salt liquid state fermentation.The yield of amino acid nitrogen is as the index, the optimum condition is determined through single-factor and orthogonal tests.The results show that the production conditions of Pleurotus eryngii soy sauce are as follows:the ratio of Pleurotus eryngii to flour is 5∶3(g/g),the concentration of salt water is 18°Bé,the water content of soy sauce mash is 65%,the fermentation temperature is 45 ℃.The Pleurotus eryngii soy sauce has bright color,rich Pleurotus eryngii fragrance and unique flavor.
