CAJ | 학술논문

以黑豆和蚕豆为主要原料，加入一定量麸皮采用固稀发酵技术生产复合型酱油。通过单因素试验和正交试验，以制作出的产品感官指标为检验项目，确定最佳工艺条件：制曲物料配比为60∶20∶20、发酵过程温度为42℃、食盐水浓度为13°Be′、拌盐水量为1∶1.4（质量比）。制得的酱油滋味鲜美、色泽鲜艳、香味浓郁，各项理化指标均达到理想标准。
이흑두화잠두위주요원료，가입일정량부피채용고희발효기술생산복합형장유。통과단인소시험화정교시험，이제작출적산품감관지표위검험항목，학정최가공예조건：제곡물료배비위60∶20∶20、발효과정온도위42℃、식염수농도위13°Be′、반염수량위1∶1.4（질량비）。제득적장유자미선미、색택선염、향미농욱，각항이화지표균체도이상표준。
The production of compound soy sauce by the technical of solid and liquid fermentation with black soybean and broad bean as material and a quantitative of wheat bran was studied. The optimum technical conditions were determined respectively through single factor experiment and orthogonal test as follows:material ratio was 60 ∶ 20 ∶ 20,under 42 ℃ fermentation temperature ,and the concentration of salt water was 13 ° Be′,with the quantity of salt water was 1∶1.4 (mass ratio).The product showed taste delicious, bright color, aromatic flavor, the physical and chemical indicators had reached the ideal standard.