中国食品添加剂Issue(z1)：213-216,4.
腐乳生产中毛霉发酵条件的优化
Optimization of sufu production during mucor fermentation
赵博 1汪建明1
作者信息
- 1. 食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457
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摘要
Abstract
In order to improve the amino nitrogen content of fermented bean curd, optimization of sufu production during mucor fermentation was conducted in this paper.According to the single - factor experiment, we analyzed the fermentation temperature, time and inoculating amount of the fermentation.Through orthogonal experiment, the optimized fermentation conditions were obtained as follows: the amount of Actinomucor elegan inoculated spores was 1.0 105cfu/mL, the fermentation was conducted at the temperature of 30℃ for five days so as to reach the amino acid nitrogen content of 0.35％.关键词
腐乳/雅致放射毛霉/发酵/氨基酸态氮Key words
sufu/ actinomucor elegans/ fermentation/ amino nitrogen引用本文复制引用
赵博,汪建明..腐乳生产中毛霉发酵条件的优化[J].中国食品添加剂,2011,(z1):213-216,4.
