Optimization of Processing Technology and Determination of Quality of Low-Salt Buckwheat Soybean Paste Based on Fuzzy Mathematics
With the improvement of people's health awareness and the pursuit of traditional food,low-salt buckwheat soybean paste,as a healthy and nutritious condiment,has a broad market potential.However,the processing technology of low-salt buckwheat soybean paste is still in the initial research stage.In this study,the processing technology of low-salt buckwheat soybean paste is studied by fuzzy mathematics.The results show that the optimal processing technology of low-salt buckwheat soybean paste is fermentation time of 55 d,fermentation temperature of 35 ℃,salt addition amount of 8％and tartary buckwheat flour addition amount of 30％.In addition,the aroma components in low-salt buckwheat soybean paste are analyzed by high performance liquid chromatography,and it is found that the aroma compound with the highest content in low-salt buckwheat soybean paste are esters,and the aroma compound with the lowest content are aldehydes and ketones.
NETL
NSTL
万方数据
维普
