关键词: 功能性豆腐乳酱, 生产工艺

Abstract: In this study,the best production process of functional fermented soybean curd are determined by othogonal test as follows:adding Mucor 7 g and Rhizopus 3 g into soybean milk 100 ml to ferment it at 28 ℃ for two days → adding Monascus 5.33 g to ferment it at 32 ℃ for four days → adding wheat powder koji 0.67 g and rice koji 4.00 g to further ferment it at 28 ℃ for two days → adding flavoring agents such as salt,CMC-Na,hydroxypropyl starch,xanthan gum and sweet Gynostemma pentaphyllum saponins,etc.The finished product is semi-solid and red with sweet and mellow smell and longtime aftertaste.Its proteinase activity,total sugar content and amino nitrogen content are 316.972 U,81.858.99 mg/100 ml and 58.99 mg/100 ml respectively,and no aflatoxin is found in it.The health indexes measure up.

Key words: functional fermented soybean curd, production process