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Journal of Southwest University(Natural Science Edition)
1999
(4)
豆豉多菌种发酵工艺研究
作 者：
杜木英;阚建全;陈留记;王光慈
单 位：
西南农业大学食品科学学院
关键词：
豆豉；发酵；工艺
摘 要：
利用中温型毛霉和ｘ－１菌，在４５℃混合发酵１月的豆豉，其理化、感官指标均接近自然发酵的毛霉型豆豉，缩短了生产周期和降低了食盐含量。
译 名：
STUDIES ON DOUCHI PRODUCTION WITH MULTI STRAIN FERMENTATION
作 者：
DU Mu ying, KAN Jian quan, CHEN Liu ji, WANG Guang ci (College of Food Science, Southwest Agricultural University, Chongqing 400716, China)
关键词：
fermented soya beans; fermentation; technoiogy
摘 要：
All the physical and chemical indexes and sensory evaluation indexes of Douchi, a fermented soybean product, which was fermented in this study at 45℃ for a month with moderate temperature Mucor sp. and x 1, were close to those of Douchi fermented naturally with Mucor. Douchi produced in this way had shorter production cycle and reduced salt content.
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