Analysis of Efflorescence on the Surface of Douchi

Abstract

Abstract: White granular substances on the surface of douchi were analyzed by means of microbiological identification and physio-chemical determination. Efflorescence on the surface of douchi was not caused by microbial contamination. Most white granular substances on the surface of douchi were massive in structure and small amounts of them had a rod-like or needle-like structure. They had poor solubility and the major composition was tyrosine. Efflorescence could be effectively inhibited by 500 W microwave treatment for 120 s.

Key words: douchi, efflorescence, granular substance, tyrosine, microwave

CLC Number:

TS214.2

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