刘晓艳,杨国力

• 1:黑龙江中医药大学药学院
• 2:黑龙江省菌物药工程技术研究中心

摘要(Abstract)：

味噌,又称豆酱,是日本人最常食用的一种调味品。以藜麦、大豆为主要原料,研究了藜麦味噌的酿造工艺,确定了藜麦味噌的最佳酿造工艺条件:藜麦曲发酵时间为48h,乳酸菌接种量为41g(cfu/g),酵母菌接种量为61g(cfu/g),结果表明:在此条件下所酿造的藜麦味噌风味最佳;同时研究了藜麦味噌粉的喷雾干燥加工工艺,通过正交试验确定了最佳工艺条件:采用1∶2的麦芽糊精与变性淀粉为微胶囊壁材,添加量为45%,料液浓度为45%,在此条件下所制得的藜麦味噌粉集粉率最高。

关键词(KeyWords)： 藜麦;味噌;酿造;喷雾干燥

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 刘晓艳,杨国力

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