安徽农业科学2011，Vol.39Issue(29)：18229-18231,3.
曲霉型豆豉类黑精发酵条件的研究
Study on the Fermentation Conditions of Aspergillus-type Douchi Melanoidin
朱小芳 1黄占旺2
作者信息
- 1. 江西省赣州市粮油质量监督质检站,江西赣州341000
- 2. 江西农业大学食品科学与工程学院,江西南昌330045
- 折叠
摘要
Abstract
[Objective] The research aimed to study the fermentation conditions of Aspergillus-type Douchi melanoidin. [ Method] The effects of fermentation temperature, salt content, Fe3+ content on the fermentation of Aspergillus-type Douchi melanoidin were investigated by one-factor experiment and orthogonal test. [ Result] The results of one-factor experiments showed that under the conditions of 55 ℃, salt content of 10% , Fe3+ content of 0. 10% ,the intensity of brown stain was highest. The orthogonal test results showed that the best fermentation conditions of Aspergillus-type Douchi melanoidin was: temperature 55 ℃,content of salt 8% , additive content of Fe3+ 0.2%. [ Conclusion]The fermentation conditions of Aspergillus-type Douchi melanoidin were established. And this result provided scientific references for the formation of melanoidin during the process of fermentation.关键词
曲霉型豆豉类黑精/发酵条件/褐变强度Key words
Aspergillus-type Douchi melanoidin/ Fementation conditions/ Intensity of brown stain分类
农业科技引用本文复制引用
朱小芳,黄占旺..曲霉型豆豉类黑精发酵条件的研究[J].安徽农业科学,2011,39(29):18229-18231,3.
