CAJ | 학술논문

以淡豆豉的氨基酸态氮含量、硬度和感官评分为指标，在干蒸时间、润水时间和湿蒸时间的单因素试验基础上，设计正交试验，以优化淡豆豉发酵中前处理工艺条件。结果表明：最佳前处理工艺为干蒸时间30 min、润水时间10 min、湿蒸时间15 min，此条件下发酵的淡豆豉，其氨基酸态氮为0.78%，产品呈深褐色，颗粒完整，软硬适度，油润光亮，具有浓郁的豉香味。
이담두시적안기산태담함량、경도화감관평분위지표，재간증시간、윤수시간화습증시간적단인소시험기출상，설계정교시험，이우화담두시발효중전처리공예조건。결과표명：최가전처리공예위간증시간30 min、윤수시간10 min、습증시간15 min，차조건하발효적담두시，기안기산태담위0.78%，산품정심갈색，과립완정，연경괄도，유윤광량，구유농욱적시향미。
In order to optimize the pretreatment condition of dan douchi fermentation, the amino nitrogen, hardness and sensory evalua-tion value were analyzed. Based on the single factor test such as dry steaming time, water absorption time, wet steaming time and so on, the L9(33) orthogonal experiment was designed. The results showed that the optimum pretreatment condition were as follows:dry steaming time 30 min, water absorption time 10 min, wet steaming time 15 min. Under the optimum conditions, the amino nitrogen of the product reaches 0.78%, it has bright deep brown color, rich douchi smell and appropriate hardness, whole and not soft particle.