Position: Home > Articles > Developement of Functional Fermented Soybean Curd
FOOD SCIENCE
2008,29
(11)
413-417
功能性腐乳酱产品研究
作 者：
郑小江;刘金龙
单 位：
湖北民族学院生物科学与技术学院;生物资源保护与利用湖北省重点实验室
关键词：
功能性豆腐乳酱;生产工艺
摘 要：
用菌种扩繁摇床无菌培养技术,正交设计研究影响生产豆腐乳酱的主要因素和交互作用,得出豆腐乳酱最佳生产工艺参数:豆浆100ml加毛霉7g和根霉3g,28℃发酵2d,再加红曲5.33g,32℃发酵3d;之后加入面曲0.67g和米曲4.00g,28℃发酵2d。发酵液加食盐、CMC-Na、羟丙基淀粉、黄原胶、甜味绞股蓝总皂甙等调味剂。产品半固体,红色,气味香甜醇厚,回味长久;其酶活力316.972U/ml,总糖81.858.99mg/100ml,氨基氮58.99mg/100ml,黄曲霉素为0,卫生指标达标。
译 名：
Developement of Functional Fermented Soybean Curd
作 者：
ZHENG Xiao-jiang 1,2,LIU Jin-long 1,2(1.Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,Wuhan 445000,China;2.School of Biological Science and Technology,Hubei Institute for Nationalities,Enshi 445000,China)
关键词：
functional fermented soybean curd;production process
摘 要：
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.
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