摘要
通过单因素轮换试验和正交试验探讨了以豆渣为原料,利用少孢根霉(R.oligosporus)对其发酵来生产丹贝的工艺条件,并对制成的产品进行了理化分析。研究表明,少孢根霉为微需氧菌,在加工过程中小麦粉添加量、接种量以及发酵时间三个因素对豆渣丹贝的感官具有明显影响,正交实验结果表明豆渣丹贝制备的最佳工艺条件为小麦粉添加量4%,接种量6%,发酵时间30 h,可制得质地紧密、表面布满白色菌丝、具有清香味的新鲜丹贝。
The production of tempeh from okara by R. oligosporus was studied by single - factor and orthogonal designed experiments; the physical/chemical properties of the product were investigated. Results show that R. oligosporus is mild- aerobiotic and the addition of flour, inoculation amount and fermentation time have obvious effects on the sensory properties of the product. The obtained optimum fermentation conditions are as follows： flour 4%, inoculation amount 6 %, and fermentation time 26 h. The fresh tempeh produced under the conditions looks compact with white mycelium, and has special flavor.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第5期160-163,共4页
Journal of the Chinese Cereals and Oils Association
关键词
丹贝
豆渣
少孢根霉
发酵
tempeh, okara, Rhizopus oligosporus, fermentation
