食品与发酵工业2011，Vol.37Issue(3)：104-108,5.
多菌种发酵丹贝的制作工艺与营养成分分析
Manufacture Technology and Analysis of Nutritional Compositions of Tempe Fermented by Multiple-strain Culture
刘全德 1刘恩岐 1贺菊萍 1张建萍1
作者信息
- 1. 徐州工程学院江苏省食品生物加工工程技术研究中心,江苏,徐州,221008
- 折叠
摘要
Abstract
This study took the content of amino nitrogen as evaluation indicator, combined sensory scoring, and determined the optimum technology of primary fermentation following these steps: added 3％ rice flour in cooked soybean, inoculated 3％ lactic acid bacteria, fermented for 2.5 hours at 42℃ ( pH 5.0 ), then fermented further for 18h at 37℃ with additional 5％ mix -culture of rhizopus oligosporus and sweet wine koji( ratio of 3: 2). The results showed that the contents of amino nitrogen were almost the same as the former fermented soybean fermented in 5％ saline at 20℃ for 9 days, 2％ saline at 4℃ for 15 days after post -fermentation maturing. Nutritional facts and flavor of tempe were both improved after fermentation. By freeze - drying or frying, tempe can be developed as snack food,fermented seasoning and table food.关键词
大豆/丹贝/少孢根霉/甜酒曲/营养成分Key words
soybean/tempe/rhizopus oligosporu/sweet wine koji/nutrition matter引用本文复制引用
刘全德,刘恩岐,贺菊萍,张建萍..多菌种发酵丹贝的制作工艺与营养成分分析[J].食品与发酵工业,2011,37(3):104-108,5.
