食品科学 ›› 2003, Vol. 24 ›› Issue (3): 59-64.
• 工艺技术 • 上一篇 下一篇
蒋立文, 周传云, 邬玉香
出版日期:
发布日期:
JIANG Li-Wen, ZHOU Chuan-Yun, WU Yu-Xiang
Online:
Published:
摘要: 为探讨腊八豆工业生产的可能性,利用从腐乳坯中分离筛选出来的毛霉菌株,人工接种于熟化的大豆,结果表明,人工接种0.5%的纯种毛霉,在卫生条件控制较为严格的情况下恒温发酵,只需2~3d便可获得理想的霉豆坯,经7~10d的后发酵后便可获得品质鲜美的腊八豆,比传统制作腊八豆的生产周期缩短近1个月,并可进入批量生产,经分析,大经毛霉菌发酵后其有效成分和营养价值均有提高。
关键词: 毛霉菌, 腊八豆, 工业化生产
Abstract: This experiment aimed at studying t he possibility of industrial processing Labadou by Mucor(isolated formfermentedtofu).Mucorwas inoculatedtocookedsoyb ean.Theresults showedthatbyinocu lating0.5percent pure Mucor,in hygiengic condition a nd at stable temperature,the prefermented soybean could be obtained in23days and the product of post -ferme nted Labadou of high quality and delicious taste was obatained after 710days.Compared to traditional Labad ou processing,the processing cycle was shortened by nearly one month,an d the processing quantity was in large scale.Analysis indicated thatafte r fermentation the effective compon ents and nutrition value were increased.
Key words: mucor, labadou, industrial process ing
蒋立文, 周传云, 邬玉香. 传统美食腊八豆工业化生产的研究[J]. 食品科学, 2003, 24(3): 59-64.
JIANG Li-Wen, ZHOU Chuan-Yun, WU Yu-Xiang. Study on Industrial Processing Labadou[J]. FOOD SCIENCE, 2003, 24(3): 59-64.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2003/V24/I3/59