摘要
在研究毛霉M1和根霉M2的生长温度和产酶特性的基础 上,进行了三个不同配比的腊八豆生产实验。结果表明, 当毛霉M1与根霉M2按7:3进行接种时,最有利于产 蛋白酶,产品的理化指标好,感官评分最高,其游离氨基 酸的含量也高于纯种发酵的腊八豆。
The growth temperature and situation of producing enzymes from Mucor M1 and Rhizopus M2 were studied. Experiments on three different matching of Mucor M1 and Rhizopus M2 were done. The results showed that inoculated Mucor M1 and Rhizopus M2 to cooked beans at the ratio of 7 to 3 could produce protease most. The physics and chemistry indexes of the products were good, the sense organ grade was the highest. The quantity of free amino acid was superior to the Labadou prepared from pure Mucor or Rhizopus fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期96-98,共3页
Science and Technology of Food Industry
关键词
腊八豆
根霉
毛霉
双菌种发酵
Labadou
Mucor
Rhizopus
fermention by two molds