利用毛霉与根霉共生发酵生产腊八豆的研究  

Production of Labadou by co-fermentation of Mucor and Rhizopus

作　　者：夏岩石[1] 夏延斌[1] 蒋立文[1] 黄英华[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品工业科技》2005年第1期96-98,共3页Science and Technology of Food Industry

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.

关 键 词：腊八豆 根霉 毛霉 双菌种发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]