利用豆渣制备调味酱的讲义.doc

新疆农业大学 专业文献综述 题 目: 利用豆渣制备调味酱的研究综述 The research summary of Using bean dregs prepare of sauces. 姓 名: 张宁宁 学 院: 食品科学与药学 专 业: 食品质量与安全 班 级: 102班 学 号: 104033241 指导教师: 王新梅 2013 年6 月18 日 新疆农业大学教务处制 利用豆渣制备调味酱的研究综述 作者：张宁宁 指导老师：王新梅 摘要：豆渣是加工大豆制品的副产物, 具有丰富的营养价值。豆渣调味品是以新鲜豆腐渣为主要原料,参照一般酿造调味品加工工艺,发酵完成后,加入香菇、香辛料浸出液进行后发酵,酿造出美味、方便的调味品。本文在总结前人工作的基础上, 对豆渣发酵条件进行了研究。实验结果表明, 豆渣发酵的优化条件为: 采用毛霉在豆渣含水量为70%、pH值为6、接种量为10%、温度为28℃条件下发酵培养3d。豆渣中蛋白质得到有效降解, 从而使豆渣中氨基酸态氮的含量得以大量提高。发酵产物烘干后色泽为深棕黄色或褐色, 颜色均匀, 并具有发酵豆渣特有的香味。 关键词：豆腐渣；发酵；毛霉；脱腥；调味品。 The research summary of Using bean dregs prepare of sauces. Abstract：The bean residue is the by- product of soybean products processing, which has abundant nutritional value. This condiment .s main material is fresh bean dregs, It .s made with common processing technology. After the bean dregs fermented, a maceration extract of mushrooms and spices is added to referment. The condiment is delicious and handy .On the basis of the predecessors work, the best fermentation condition of the bean residue was studied. The results indicate that the best conditions of bean residue fermentations should be: adopting Mucor,70%water capacity of the bean residue, pH6, 10% inoculation amount, about 28℃ in the temperature and 3 days of incubation time. The protein gets decomposition well in the bean residue, which can make the content of the amino acids nitrogen in the bean residue raised in great quantities; The luster of the products formed by drying fermented products is deep yellowish brown color or brown and the color is even, and they have the special flavor of fermented products. Key words：bean dregs，fermentation，Mucor，deodorizat