[1]赵贵兴,陈霞,刘丽君,等.豆渣酱粉的调味研究[J].黑龙江农业科学,2015,(03):114-116.[doi:10.11942/j.issn1002-2767.2015.03.0114]
　ZHAO Gui-xing,CHEN Xia,LIU Li-jun,et al.Seasoning Study on Bean Dregs Sauce Powder[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(03):114-116.[doi:10.11942/j.issn1002-2767.2015.03.0114]
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豆渣酱粉的调味研究

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2015年03 页码: 114-116 栏目: 出版日期: 2015-03-10
Title:
Seasoning Study on Bean Dregs Sauce Powder
文章编号:
1002-2767（2015）03-0114-03
作者:
赵贵兴1; 陈霞1; 刘丽君1; 刘昊飞1; 李进荣1; 赵春杰2; 谭懿3
1.黑龙江省农业科学院 大豆研究所，黑龙江 哈尔滨 150086；2.长春大成集团，吉林 长春 130062； 3.哈尔滨市滨江车站公安派出所，黑龙江 哈尔滨 150020
Author(s):
ZHAO Gui-xing1; CHEN Xia1; LIU Li-jun1; LIU Hao-fei1; LI Jin-rong1; ZHAO Chun-jie2; TAN Yi3
1.Soybean Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086; 2.Dacheng Group of Changchun,Changchun,Jinlin 130062; 3.Police Station of Harbin Binjiang Railway Station,Harbin,Heilongjiang 150020
关键词:
豆渣酱粉; 调味; 配方
Keywords:
bean dregs sauce powder;  seasoning;  formula
分类号:
TS264.2+4
DOI:
10.11942/j.issn1002-2767.2015.03.0114
文献标志码:
A
摘要:
为延长豆渣酱粉保质期，节约运输成本，以豆渣为原料，通过不同霉菌发酵制成豆渣酱，采用单因素试验，以调味后豆渣酱粉的感官评价结果为指标，经一系列工艺加工成不同口味的豆渣酱粉。结果表明：辛辣口味的豆渣酱粉需添加15%的辣椒粉；麻辣味豆渣酱粉需添加10%的花椒和10%的辣椒；香甜味豆渣酱粉需添加15%的白砂糖；蒜香味豆渣酱粉需添加10%的蒜粉。
Abstract:
In order to prolong the quality guarantee period and save the transportation costs of bean dregs sauce powder taking bean dregs as raw material,different fungal fermented was used to make bean dregs sauce,and then different flavors of bean dregs sauce powder was used through a series of process.Single factor test was used based on the sensory analysis of soybean dregs paste powder as the indicator.The results showed that the optimal formulation was 15% chili powder for piquant flavor; 10% chinese prickly ash and 10% chili for spicy flavor;10% white sugar for sweet flavor; and 15% garlic powder for garlic soybean dregs paste powder.

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备注/Memo

基金项目：“十二五”国家科技支撑计划资助项目（2012BAD34B03）
第一作者简介：赵贵兴（1978-），男，吉林省永吉县人，在读博士，副研究员，从事大豆加工及品质分析研究。E-mail：zhaoguixing@163.com。

更新日期/Last Update: 2017-02-10