榛子风味酱的配方及工艺研究

摘要

Mainly focus on the special flavored hazelnut paste,which is produced by taking soybean and hazelnut as raw materials,and to determine the best formula of the product by adopting the methods of single-factor test and orthogonal test on the basis of sensory evaluation standard.Result:The ratio of hazelnut and soybean is 2.5 ∶ 7.5,the inoculation quantity of fermentation strain is 0.5%,and the suitable quantity of salt is 14% with 30 days'fermentation.The produced hazelnut flavoring paste is of bright reddish brown with proper thickness,without mold and impurity;it has an aromatic fragrance of soybean and hazelnut,without unpleasant flavor,and with fresh and mellow flavor,moderate taste,without peculiar smell.All physical and chemical indicators of the paste meet the ideal standard.%主要研究以黄豆和榛子为原材料生产具有特殊风味的榛子酱，通过单因素试验和正交试验，根据感官评价标准评分，确定产品最佳配方：榛仁与大豆配比为2.5∶7.5、发酵剂菌种接种量为0.5%、食盐添加量为14%、发酵时间为30天；制得榛子风味酱呈现光泽鲜艳的红褐色，粘稠合适、无霉花、无杂质；具有酱香、榛仁香、醇香、酯香，无不良气味，其味鲜醇厚、咸淡适中，无酸、苦、涩、焦糊及异味，且酱品各项理化指标均达到理想标准。