多菌种发酵大豆的研究  

Studies on fermentation of soybean with multi-strains

作　　者：张江宁[1] 刘恩岐[1] 

机构地区：[1]山西农业大学,山西太谷030801

出　　处：《粮油食品科技》2007年第1期42-44,共3页Science and Technology of Cereals,Oils and Foods

基　　金：山西省科技攻关项目资助(011019)

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。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.

关 键 词：大豆 多菌种 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]