油菜籽饼粕风味豆酱生产工艺研发

陈济洋,魏登?,李超,王朝曦

(吉林农业科技学院,吉林吉林 132101)

摘要:以油菜籽饼粕和黄豆为主要原料,采用混合菌种制曲保温发酵,对油菜籽饼粕风味豆酱的生产工艺进行研发三以感官评定为指标,采用单因素试验和正交试验确定油菜籽饼粕豆酱的最佳工艺配方,即:在制曲过程中,油菜籽饼粕与黄豆的比例为7?3,接种量为0.25%,

制曲温度为31?,在发酵过程中,盐水的添加量为110%,发酵温度为30?,发酵时间为22天三该酱粘稠适度,香味协调,具有油菜籽饼粕特有香气,风味浓郁三

关键词:油菜籽饼粕;豆酱;混合菌种;生产工艺

中图分类号:TS201.24 文献标志码:A doi :10.3969/j .

issn.1000-9973.2018.10.029文章编号:1000-9973(2018)10-0137-06Stud y on the Production Technolo gy of Ra p eseed

Meal Flavored Bean Sauce

CHEN Ji -y an g ,WEI Den g ?,LI Chao ,WANG Zhao

-xi (Jilin A g ricultural Science and Technolo gy Universit y ,Jilin 132101,China )Abstract :Take ra p eseed meal and so y bean as the main materials ,and stud y the p roduction technolo gy of ra p eseed meal flavored bean sauce throu g h multi -strain ko j i makin g and heat -retainin g fermentation.The sensor y evaluation is taken as the index to determine the o p timum formula of ra p eseed meal flavored bean sauce throu g h sin g le factor ex p eriments and ortho g onal ex p eriments ,that is the ratio of ra p eseed meal and so y bean in the ko j i -makin g p rocess is 7?3,the inoculum size is 0.25%,the ko j i -makin g tem p erature is 31?and the additive amount of saline water in the fermentation p rocess is 110%,the fermentation tem p erature is 30?,the fermentation time is 22da y s.Thereafter ,the sauce has moderate viscosit y ,harmonious aroma ,s p ecial flavor of ra p eseed meal ,and the flavor is stron g .Ke y words :ra p eseed meal ;bean sauce ;mixed strain ;p roduction technolo gy

1 概述

油菜籽主要产于我国南方地区,是我国主要的植

物油料产品来源之一,其产量仅次于大豆,油菜籽产量

占我国植物油料产品产量的1/4三大量的油菜籽产量使我国拥有丰富的油菜籽饼粕资源,油菜籽饼粕含有

丰富的蛋白质,主要作为饲料生产原料,也有较大部分作为食用及调味品原料三油菜籽饼粕具有很高的营养价值,其中含有大量的粗蛋白二粗脂肪二粗纤维及灰分等营养物质,且风味浓郁,可作为调味品的原料进行利用;但油菜籽饼粕含有多种抗营养因子,因此为提高油菜籽饼粕的利用,需要去除有害成分,目前已经有成熟

收稿日期:2018-05-19 ?通讯作者作者简介:陈济洋(1987-)

,女,助教,研究方向:烹饪营养教育;魏登(1986-),男,讲师,研究方向:食品科学三 731 第43卷第10期2018年10月中国调味品China Condiment 技术研发

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