食品科学2012，Vol.33Issue(21)：104-106,3.
豆豉返霜现象的分析研究
Analysis of Efflorescence on the Surface of Douchi
摘要
Abstract
White granular substances on the surface of douchi were analyzed by means of microbiological identification and physio-chemical determination.Efflorescence on the surface of douchi was not caused by microbial contamination.Most white granular substances on the surface of douchi were massive in structure and small amounts of them had a rod-like or needle-like structure.They had poor solubility and the major composition was tyrosine.Efflorescence could be effectively inhibited by 500 W microwave treatment for 120 s.关键词
豆豉/返霜/颗粒物质/酪氨酸/微波Key words
douchi/efflorescence/granular substance/tyrosine/microwave分类
轻工纺织引用本文复制引用
叶云花,陈丽莉,涂宗财,王辉,沙小梅,阮传英..豆豉返霜现象的分析研究[J].食品科学,2012,33(21):104-106,3.基金项目
科技部科技型中小企业技术创新基金项目 （）
