Study on Industrial Processing Labadou

Abstract

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

JIANG Li-Wen, ZHOU Chuan-Yun, WU Yu-Xiang. Study on Industrial Processing Labadou[J]. FOOD SCIENCE, 2003, 24(3): 59-64.

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Study on Industrial Processing Labadou

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