摘要
用菌种扩繁摇床无菌培养技术,正交设计研究影响生产豆腐乳酱的主要因素和交互作用,得出豆腐乳酱最佳生产工艺参数:豆浆100ml加毛霉7g和根霉3g,28℃发酵2d,再加红曲5.33g,32℃发酵3d;之后加入面曲0.67g和米曲4.00g,28℃发酵2d。发酵液加食盐、CMC-Na、羟丙基淀粉、黄原胶、甜味绞股蓝总皂甙等调味剂。产品半固体,红色,气味香甜醇厚,回味长久;其酶活力316.972U/ml,总糖81.858.99mg/100ml,氨基氮58.99mg/100ml,黄曲霉素为0,卫生指标达标。
In this study, the best production process of functional fermented soybean curd are determined by othogonal test as follows： adding Mucor 7 g and Rhizopus 3 g into soybean milk 100 ml to ferment it at 28 ℃ for two days → adding Monascus 5.33 g to ferment it at 32 ℃ for four days →adding wheat powder koji 0.67 g and rice koji 4.00 g to further ferment it at 28 ℃ for two days -→ adding flavoring agents such as salt, CMC-Na, hydroxypropyl starch, xanthan gum and sweet Gynostemma pentaphyllum saponins, etc. The finished product is semi-solid and red with sweet and mellow smell and longtime aftertaste. Its proteinase activity, total sugar content and amino nitrogen content are 316.972 U, 81.858.99 mg/100 ml and 58.99 mg/100 ml respectively, and no aflatoxin is found in it. The health indexes measure up.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期413-417,共5页
Food Science
关键词
功能性豆腐乳酱
生产工艺
functional fermented soybean curd
production process
