食品科学 ›› 2003, Vol. 24 ›› Issue (3): 59-64.

• 工艺技术 • 上一篇    下一篇

传统美食腊八豆工业化生产的研究

 蒋立文, 周传云, 邬玉香   

  1. 湖南农业大学食品科技学院
  • 出版日期:2003-03-15 发布日期:2011-12-13

Study on Industrial Processing Labadou

 JIANG  Li-Wen, ZHOU  Chuan-Yun, WU  Yu-Xiang   

  • Online:2003-03-15 Published:2011-12-13

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