红曲香菇黄豆酱的制作
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摘要
利用黄豆、米曲霉、香菇、红曲作为主要原料制作红曲香菇黄豆酱。结果表明:当米曲霉、红曲、香菇的添加量分别为2%,0.5%和20%,变温发酵10天时,所得产品色泽红润、黏稠适度、口感细腻、滋味鲜美,既具有浓郁的酱香味,又有香菇特有的鲜味,是一种集色、香、味及保健功能于一体的新型复合黄豆酱。
The production process of soybean paste is studied,using soybean,Aspergillus oryzae,Lentinus edodes and red koji as the main raw materials.The results show that the optimum fermentation conditions are as follows:the concentration of Aspergillus oryzae,red koji and Lentinus edodes is 2%,0.5%and 20%respectively;the time of temperature-changing fermentation is 10 days.Under these conditions,the final product has bright red color,moderate viscosity and delicious taste;it not only has strong sauce flavor,but also has unique umami of lentinus edodes,it is a new type of composite soybean paste with color,taste,smell and health care function.
The production process of soybean paste is studied,using soybean,Aspergillus oryzae,Lentinus edodes and red koji as the main raw materials.The results show that the optimum fermentation conditions are as follows:the concentration of Aspergillus oryzae,red koji and Lentinus edodes is 2%,0.5%and 20%respectively;the time of temperature-changing fermentation is 10 days.Under these conditions,the final product has bright red color,moderate viscosity and delicious taste;it not only has strong sauce flavor,but also has unique umami of lentinus edodes,it is a new type of composite soybean paste with color,taste,smell and health care function.
引文
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[10]沈宪良.黄豆酱技术工艺概述[J].食品研究与开发,2012,33(7):238-240.
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[12]李利,马立安,宴涛.红曲香菇豆瓣酱的制作工艺[J].中国调味品,2012,37(1):48-50.
[2]Sajilata M G,Singhal R S.Isolation and stabilization of natural pigments for food applications[J].Stewart Postharvest Review,2006,2(5):1-29.
[3]Mapari S A S,Nielsen,Larsen T O,et al.Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants[J].Current Opinion in Biotechnology,2005(16):231-238.
[4]刘芳青,刘辉,宁娜.红曲色素替代亚硝酸盐对肉类护色的研究进展[J].肉类研究,2011(1):33-36.
[5]Xiao-wei Zhang,Pei-rui Li,Chang-lu Wang,et al.Effect of blue light on the growth,cultrue morphology,and pigment production of monascus[J].Journal of Pure and Applied Microbiology,2013(7):671-678.
[6]黄瑛,吴学谦,徐娟,等.香菇健康产品的开发研究现状[J].食药用菌,2013,21(6):346-348.
[7]杨猛,孙颖,李甜甜,等.香菇保健酒的工艺研究与开发[J].酿酒科技,2014(3):70-72.
[8]陈秀丽,刘玉兵,贾健辉.香菇营养面包的研制[J].食品工程,2014(1):27-29.
[9]翟众贵,李宏梁,张婷.香辣香菇酱加工工艺的研究[J].中国调味品,2014,39(2):62-66.
[10]沈宪良.黄豆酱技术工艺概述[J].食品研究与开发,2012,33(7):238-240.
[11]刘志伟,谭兴和,姚曙光.豆瓣酱的研究进展及发展方向[J].中国调味品,2011,36(3):12-16.
[12]李利,马立安,宴涛.红曲香菇豆瓣酱的制作工艺[J].中国调味品,2012,37(1):48-50.