| 膨化原料与传统蒸煮原料生产的酱油的分析 |
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| 引用本文： | 李勇,吴耘红,武秋立.膨化原料与传统蒸煮原料生产的酱油的分析[J].齐齐哈尔大学学报(自然科学版),2005,21(3):37-39. |
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| 作者姓名： | 李勇 吴耘红 武秋立 |
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| 作者单位： | 齐齐哈尔出入境检验检疫局,齐齐哈尔,161000;齐齐哈尔大学生命科学与工程学院,齐齐哈尔,161006 |
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| 基金项目： | 黑龙江省齐齐哈尔市科委项目（项目号：NG 00-09） |
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| 摘 要： | 将大豆气流膨化后,用于生产酱油.分析比较了大豆膨化前后主要组成成分的变化,对产品的质量进行了检验,并与传统蒸煮原料生产的酱油进行了质量和各项技术经济指标的对比.结果表明：由膨化原料生产的酱油营养丰富,风味独特.由膨化原料生产酱油可简化工艺、提高原料的利用率、降低成本.
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| 关 键 词： | 膨化大豆 酱油 成分分析 |
| 文章编号： | 1007-984X(2005)03-0037-03 |
| 收稿时间： | 2005-04-04 |
| 修稿时间： | 2005年4月4日 |
The analysis of expanded material and traditional material in producing sauce |
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| LI Yong,WU Yun-hong,WU Qiu-li.The analysis of expanded material and traditional material in producing sauce[J].Journal of Qiqihar University(Natural Science Edition),2005,21(3):37-39. |
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| Authors: | LI Yong WU Yun-hong WU Qiu-li |
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| Abstract: | A study on the application of expanded soybean in producing sauce. Analyzing the changes of expanded materials and the qualities of the products. The qualities and the technical economic norms were compared with the traditional technique. The results showed that the product produced by expanded soybean was nutritional enrichment with special flavour, and using expanded technique simplified working processes, increased material utilization rate, reduced production cost. |
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| Keywords: | expanded soybean sauce composition analyzing |
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