| 香菇大蒜复合酱油工艺研究 |
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| 引用本文： | 常海军,余群力,贠建民,韩玲,甘伯中.香菇大蒜复合酱油工艺研究[J].食品科技,2006,31(4):60-62. |
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| 作者姓名： | 常海军 余群力 贠建民 韩玲 甘伯中 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,兰州,730070 |
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| 摘 要： | 研究了香菇、大蒜加入酱油的添加工艺。通过正交试验,将香菇、大蒜复配后添加到酱油中,并分析制品的色、香、味、体。结果表明:香菇用量为6%、大蒜用量为5%,成品酱油品质最佳。该制品含有较高的氨基态氮,口味鲜美,是一种良好的保健调味品。
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| 关 键 词： | 酱油 香菇 大蒜 |
| 文章编号： | 1005-9989(2006)04-0060-03 |
| 修稿时间： | 2005年8月9日 |
Study on technology of soy sauce rich in lentinus edodes and garlic |
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| CHANG Hai-jun,YU Qun-li,YUN Jian-min,HAN Ling,GAN Bo-zhong.Study on technology of soy sauce rich in lentinus edodes and garlic[J].Food Science and Technology,2006,31(4):60-62. |
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| Authors: | CHANG Hai-jun YU Qun-li YUN Jian-min HAN Ling GAN Bo-zhong |
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| Abstract: | The test studied the method of adding lentinus edodes and garlic into soy sauce. The research has worked out the best proportion between them by analysis the finished soy sauce in color, flavor, taste and state use of orthogonal design. The experiment results showed that the quantities of lentinus edodes is 6% and garlic is 5% can achieve the good quality of soy sauce, which contains large amount of amino-nitrogen. The product has the richer nutrition and smooth, is a good healthy condiment. |
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| Keywords: | soy sauce lentinus edodes garlic |
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