米根霉制备天培的发酵工艺及产品保质期研究  

Fermented tempe with Rhizopus oryzae and shelflife of the product

作　　者：李理[1] 钟晓敏[1] 蒋丽婷[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2010年第9期31-35,共5页China Brewing

基　　金：国家"十一五"科技支撑课题(2007BAD83B00);国家自然科学基金(30770056)

摘　　要：研究了用浏阳豆豉中分离的米根霉（Rhizopus oryzae）发酵制备天培的最佳工艺条件及其产品的保质期。比较不同发酵条件下制备的天培的综合品质，得到米根霉R1制备天培的最佳发酵条件：发酵温度32℃，相对湿度85％～88％，发酵时间60h；通过测定储藏期间天培的微生物指标和理化指标以及天培感官品质的变化情况可知，米根霉R1发酵得到的天培以在冷藏条件下3d内食用为佳。Optimum conditions for preparing tempe with Rhizopus oryzae, which was isolated from Liuyang Douchi, and the shelflife of the product were studied. The optimum fermentation conditions with R. oryzae R1 were obtained through comparison of product quality under different conditions, which were as follow, temperature 32℃, relative humidity 85% -88%, fermentation for 60h. Analysis of microbiological and physiochemical properties showed that the safe shelflife was three days when stored under cold conditions.

关 键 词：米根霉 天培 发酵工艺 保质期 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]