摘要
用少孢根霉GIM3.381发酵腐乳,以蛋白酶活力为表征指标,通过单因素及正交实验分析得前酵最佳工艺为:温度20℃,时间48h,pH2.5,接种量10%(孢子悬液);发酵全程腐乳坯质构变化为:硬度先增后减,黏着性逐渐升高,弹性逐渐降低;后酵50d,水分、氨基酸态氮和氯化钠含量为66.1%、1.76g/100g和8.9g/100g,达腐乳成熟标准。
Fermenting sufu by Rhizopus oligosporus Saito GIM3.381. The protease activity as typical,the single factor and the orthogonal experiment analysis of optimum of fermentation..fermentation temperature 20℃ ,time 48h,pH2.5,inoculating amount 10% （spore suspension）. In the fermentation process,sufu pehtze hardness increase first and then decrease,adhesion increased gradually,elasticity reduces gradually. The fiftieth day in the period of after-fermentation,the contents of water,amino acid nitrogen and aodium chloride were 66.1%, 1.76g/100 and 8.9g/100g, reaching the mature standard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期228-231,244,共5页
Science and Technology of Food Industry
关键词
少孢根霉
前发酵
蛋白酶活力
正交实验
质构
Rhizopus oligosporus Saito
primary fermentation
protease activity
orthogonal test
~texture
作者简介
刘威（1988-），女，硕士研究生，研究方向：应用微生物；
通讯联系人
