| 豆豉发酵过程中温度、硬度和颜色的变化 |
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| 引用本文： | 汪立君,邹磊,李里特,辰巳英三. 豆豉发酵过程中温度、硬度和颜色的变化[J]. 食品与发酵工业, 2005, 31(12): 42-45 |
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| 作者姓名： | 汪立君 邹磊 李里特 辰巳英三 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 日本国际农林水产业研究中心,筑波市,305-8686,日本 |
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| 基金项目： | 由“中日国际合作项目”和“达能营养与宣教基金”联合资助 |
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| 摘 要： | 以曲霉型豆豉为原料,观察不同接种量豆豉在发酵过程中的外观变化;测定了豆豉在前发酵过程中的品温、硬度和颜色的变化;分析了后发酵过程中不同盐添加量对豆豉硬度和颜色的影响。结果表明,豆豉在前发酵第36 h品温达到最大值,之后温度轻微降低,并保持一定的温度不变;豆豉的硬度在后发酵阶段降低显著,并且受盐含量的影响,盐含量越低,豆豉硬度越低;豆豉在发酵过程中颜色变暗,变黑。
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| 关 键 词： | 豆豉 温度 硬度 颜色 |
| 收稿时间： | 2005-03-28 |
| 修稿时间： | 2005-10-08 |
Changes on Douchi Appearance, Temperature, Hardness and Color Tone during Fermentation |
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| Wang Lijun,Zou Lei,Li Lite,Eizo Tatsumi. Changes on Douchi Appearance, Temperature, Hardness and Color Tone during Fermentation[J]. Food and Fermentation Industries, 2005, 31(12): 42-45 |
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| Authors: | Wang Lijun Zou Lei Li Lite Eizo Tatsumi |
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| Abstract: | Douchi's appearance,temperature,hardness and color tone during fermentation were investigated.Douchi's temperature increased before 36h and then decreased appreciably during the pre-fermentation.Douchi's hardness decreased remarkable during fermentation,and the hardness of Douchi showed lower values at lower salt level.The change in L values was opposite to those in a,b values.Those L values were decreased significantly during all fermentation. |
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| Keywords: | Douchi temperature hardness color tone |
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