摘要
对高大毛霉在腐乳上的生长情况进行观察,并对腐乳在发酵过程中的蛋白、脂肪、游离脂肪酸、氨基态氮和还原糖的含量变化进行研究。结果表明,36℃时高大毛霉生长良好,在腐乳后发酵45 d时,腐乳的粗蛋白含量降解到30 g/100 g;脂肪含量较为稳定,达到20 g/100 g,其中游离脂肪酸达到14 g/100 g;游离氨基酸态氮含量达到1.5 g/100 g,还原糖含量达1.1 g/100 g,各项指标均达到腐乳的成熟标准。
Mucor mucedo(L..) Fres is one of the main moulds used in sufu production in the south area of Chian.The growth of Mucor mucedo(L..) Fres and the changes in crude protein,crude fat and amino nitrogen of tofu were investigated in the present study.The results indicated that Mucor mucedo(L..) Fres grew well at 36 ℃ and dry weight,after further 45 d of aging,the content of crude protein,crude fat,amino acid nitrogen reach and reducing sugar 30 g/100 g,20 g/100 g,14 g/100 g,2 g/100 g and 1.1 g/100 g,the tofu gets ripen after 45 d.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期162-165,共4页
Food Research and Development
关键词
高大毛霉
腐乳
发酵
Mucor mucedo(L..) Fres
tofu
fermentation
