摘要
油茶籽粕中含有丰富的蛋白质、氮、磷和钾等,常被用作家禽饲料或有机肥料,利用率低.该研究为提高油茶籽粕的利用率,通过模糊数学法研究油茶籽粕添加量、发酵时间、盐水质量分数和盐水添加量对油茶籽粕酱油感官评分、总酸含量和氨基酸态氮含量的影响.研究结果表明,油茶籽粕酱油的最佳加工工艺为油茶籽粕添加量39％、盐水添加量95％和盐水质量分数14％.该加工工艺条件下获得的油茶籽粕酱油酱香味浓郁,结构组织均匀.油茶籽粕酱油加工工艺的研究促进了农业产业的可持续发展,提高了农产品的附加值,增加了农民的收入并推动了农业现代化进程.
Abstract
Camellia seed meal is rich in protein,nitrogen,phosphorus,potassium and so on.It is often used as feed for poultry or organic fertilizer,and the utilization rate is low.In order to improve the utilization rate of camellia seed meal,in this study,fuzzy mathematics method is used to study the effects of the addition amount of camellia seed meal,fermentation time,brine mass fraction and brine addition amount on the sensory score,total acid content and amino acid nitrogen content of camellia seed meal soy sauce.The research results show that the optimal processing technology of camellia seed meal soy sauce is the addition amount of camellia seed meal of 39％,brine addition amount of 95％and brine mass fraction of 14％.The camellia seed meal soy sauce obtained under this processing technology has rich sauce flavor and uniform texture.The study on the processing technology of camellia seed meal soy sauce has promoted the sustainable development of agricultural industry,increased the added value of agricultural products,increased farmers'income,and promoted the modernization process of agriculture.
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