摘要
以酿造酱油用的米曲霉经紫外线诱变选育后,人工接种于煮熟的黄豆制作腊八豆。结果表明,接种量为熟豆重量的0.5%(孢子含量1010个/g菌剂),经32～35℃、48h前发酵便可得优质霉豆胚,加适量食盐、食用白酒及生姜等拌匀入坛进行10～15d的后发酵,便可获得品质极鲜美,食后余味甘甜的腊八豆,优于毛霉型腊八豆,更优于传统方法制作的腊八豆。比传统腊八豆的制作周期缩短近1个月,便于工业化生产。
The study on the breeding of Aspergillus oryzae and the possibility of industrial processing for Labadou preparation was conducted. The results showed that: The bred Aspergillus oryzae Mq1 could be used for the preparation of Labadou. The high-quality-fermented soybean could be obtained when the prepared soybean was inoculated with 0.5% Aspergillus oryzae Mq1 preparation(about 1010 spores per gram) and cultured 48hrs at 32～35℃.If the prefermented soybean was added with salt, liquor and other flavors, delicious quality Labadou would be prepared after 10～15d post-fermentation. Compared with mucor- fermented Labadou and traditional Labadou, the Labadou fermented by Aspergillus oryzae Mq1 was more delicious and nutritional, and the processing cyle was shortened by one month or so.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第1期134-137,共4页
Food Science
关键词
米曲霉
毛霉菌
发酵
腊八豆
Aspergillus oryzae
Mucor sp.
fermentation
Labadou
