【摘要】 试验研究了蚕豆原料的选择、浸泡工艺、熟化工艺、制曲工艺以及后熟工艺等几个关键工艺点,探讨出了制作细菌型蚕豆豆豉的最佳工艺条件。结果表明:选用颗粒均匀的眉山蚕豆,以料液比1∶1,室温浸泡至蚕豆易去皮且中间无白心时去皮,在水中煮沸后继续沸腾5min,控水后在40℃自然发酵制曲,然后加入定量香辛料和浓度为14%的等量食盐水没过豆瓣曲,密闭后发酵20天,可制得感官品质良好的蚕豆豆豉产品。更多还原

【Abstract】 Several key points such as choosing broad bean,soaking process,curing process,koji making process and after-ripening process are studied and the optimum technology conditions of producing bacterial fermented broad bean Douchi are obtained.The results show that Meishan broad beans with uniform grains are suitable for being as raw materials.Soaking process is of 1∶1 material-liquid ratio at room temperature until broad bean easily peeled and no white heart in the middle.Peeled broad beans are cooked in water to boil for 5min,and then to drain the water and fermented in 40 ℃for making koji.After-ripening technology is to add some spices and same amount of salt water with concentration of 14%,and fermented in enclosed environment for 20 days.Broad bean Douchi with good sensory quality could be obtained through this technology.更多还原