The Changes Rule in the Fermentation Process Indicators of Reduced Salt Soybean Sauce
Soybean is rich in nutrients,and soybean paste has a rich and delicious taste.In order to meet the public's demand for salt reducing health food,soybean is used for koji making and fermentation to obtain salt reducing soybean paste,and the changes in physical and chemical indicators during the fermentation process are monitored.Through correlation analysis,there is a significant positive correlation between sensory score and amino acid nitrogen content(P＜0.05),indicating that amino acid nitrogen content can be used as an indicator to determine the fermentation endpoint.By judging the sensory score and amino acid nitrogen content,the fermentation endpoint is reached after 45 days.The water content,salt content,total acid content,amino acid nitrogen content of the fermented soybean paste are 56.3％,5.2％,1.28％,and 0.62％,respectively,and sensory score is 28 points out of 30 points.Using reduced salt soybean paste as the base and mixing it with reduced salt fermented chili sauce for fermentation,reduced salt soybean paste can be obtained,which can to some extent broaden the raw material richness in the development and processing of spicy condiments.
soybean fermentationreduced salt soybean saucechanges in indicatorsprocess development
万方数据
维普
