| 多菌种发酵大豆的研究 |
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| 引用本文： | 张江宁,刘恩岐.多菌种发酵大豆的研究[J].粮油食品科技,2007,15(1):42-44. |
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| 作者姓名： | 张江宁 刘恩岐 |
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| 作者单位： | 山西农业大学,山西,太谷,030801;山西农业大学,山西,太谷,030801 |
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| 摘 要： | 以大豆为原料,经浸泡、脱皮、蒸煮,利用乳酸菌、少孢根霉、甜酒曲混合菌种进行发酵,通过正交实验,确定多菌株混和发酵条件,研制出营养价值高、风味好的新型发酵豆制品.
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| 关 键 词： | 大豆 多菌种 发酵 |
| 文章编号： | 1007-7561（2007）01-42-03 |
| 收稿时间： | 2006-09-26 |
| 修稿时间： | 2006-09-26 |
Studies on fermentation of soybean with multi-strains |
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| ZHANG Jiang-ning,LIU En-qi.Studies on fermentation of soybean with multi-strains[J].Science and Technology of Cereals,Oils and Foods,2007,15(1):42-44. |
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| Authors: | ZHANG Jiang-ning LIU En-qi |
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| Affiliation: | Shan-xi Agriculture University, Taigu 030801 |
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| Abstract: | Soybeans were sooked, peeling, boiled, then they were fermented by lactobaciUus, Rhizopus species, Sweetrice Wine Qu, multi-strains. Fermentative condition were examined and compared by orthogonal methods, better fermentation conditions were selected, then a new type fermented soybean with good flavor and high quality was produced. |
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| Keywords: | soybean multi-strain fermentation |
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