Study on the Processing Technique of BIack Soybean and Peanut Sauce
Take black soybean as the basic material,peanut meal and flour as the accessories,to develop black soybean and peanut sauce by enzymatic processing.The best formula for black bean and peanut sauce and its fermentation condition are determined through the orthogonal test design.The research result shows that when the optimum proportion of black bean,peanut meal and flour is 6∶4∶5,the additive amount of enzymes is 0.5%,the best fermentation time is 15 days,the optimal fermentation temperature is 45 ℃,the products obtained have distinctive flavor and rich nutrient.
black soybeanpeanut mealenzymatic method for sauce making
NETL
NSTL
万方数据
维普
