摘要
本研究通过优化工艺改善发酵豆豉体态、风味。结果表明,通过接种米曲霉与米根霉复合菌种(1∶4)替代米曲霉单一菌种可解决成品豆豉偏软的问题。接种方式是使用菌悬液替代拌面粉,接种更均匀,发酵周期更短。添加1%醪糟可增加豆豉风味,但后熟后效果不明显,还需进一步研究。
In this study,the state and flavor of Cantonese douchi were improved by optimizing the process.The results show that by inoculating Aspergillus oryzae and Rhizopus oryzae compound strain(1∶4)instead of single strain of Aspergillus oryzae,the problem of soft douchi can be solved.The inoculation method using bacteria suspension instead of mixed flour makes the inoculation more uniform and the fermentation cycle shorter.Adding 1%fermented glutinous rice wine can increase the flavor of douchi,but the effect is not obvio us after post ripe,which needs further study.
作者
李婕
LI Jie(Guangdong Meiweixian Flavouring Food Co.,Ltd.,Zhongshan 528437,China)
出处
《现代食品》
2021年第11期108-110,共3页
Modern Food
关键词
豆豉
菌种
接种方式
douchi
strain
mode of inoculation
作者简介
李婕(1985-),女,本科,工程师,研究方向为食品加工技术。
