利用根霉发酵制作腊八豆的研究

The study on rhizopus in making Labadou

对毛霉和根霉最适温度及产蛋白酶、淀粉酶情况进行了研究 ,同时对毛霉、根霉作为发酵剂对腊八豆制作从发酵到成品的总酸、氨基酸态氮及游离氨基酸的含量变化进行了探讨。结果表明 :根霉、毛霉发酵腊八豆的氨基酸态氮及游离氨基酸含量都很接近 ,而且根霉可以在高温下发酵 ,因此利用根霉代替毛霉发酵制作腊八豆 ,不受季节的限制 ,还能改善腊八豆的风味 。

The optimal temperature and the situation of protease and from mucor and rhizopus were studied. The total acid,free amino acid and nitrogen of amino acid were determined after inoculating singular mucor and rhizopus, to cooked beans during post-fermentation of Labadou. The results showed:the amounts of nitrogen of amino acid and free amino acid were almost the same. And rhizopus could be used even in high temperature. The processing of using rhizopus instead of mucor to make Labadou was feasible in all seasons, the flavor of Labadou and the productivity and the utilization of equipment could be improved.