连续蒸煮设备处理黄豆在广式酿造酱油中的应用研究
Study on the Application of Continuous Cooking Equipment to Treat Soybeans in Cantonese Brewing Soy Sauce
滑欢欢 1杨振鹏 1黄辉亮1
作者信息
- 1. 广东厨邦食品有限公司,广东 阳江 529800
- 折叠
摘要
本项目采用连续蒸煮设备蒸煮黄豆,通过优化泡发豆水分、蒸煮时间和温度、预热温度等因素,确定最佳黄豆蒸煮工艺,采用该工艺发酵原油,氨基酸态氮提高了 5%,原料利用率提升了 6.7%,可以显著改善酱油口感和风味,全面提升酱油质量,降低成本.
Abstract
In this project,continuous cooking equipment was used to cook soybeans,and the optimal soybean cooking process was determined by optimizing factors such as moisture,cooking time,temperature and preheating temperature of soya beans.The amino acid nitrogen was increased by 5%and the utilization rate of raw materials was increased by 6.7%,much higher than that of the old process,which could significantly improve the taste and flavor of soy sauce and comprehensively improve the quality of soy sauce.Reduce costs.
关键词
连续蒸煮设备/黄豆/氨基酸态氮/原料利用率Key words
continuous cooking equipment/soya beans/amino acid nitrogen/utilization rate of raw materials引用本文复制引用
出版年
2024
NETL
NSTL
万方数据