豆腐坯干燥法脱水生产固态腌制腐乳的工艺研究  

Study on Solid Fermentation Technology of Pickled Sufu by Drying Dehydration of Tofu Pehtze

作　　者：周小苹[1] 杨海军[1] 

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《中国调味品》2015年第8期94-96,共3页China Condiment

摘　　要：研究了不同豆腐坯干燥时间对辣椒粉培养毛霉固态腌制腐乳发酵的影响。结果表明:干燥后的豆腐坯在发酵时都存在渗水、产酸和发酵迟缓的缺陷。通过控制干燥后豆腐坯水分在56.0%,发酵容器安装假底发酵,可以达到满意的发酵效果。The effects of drying time of tofu pehtze on solid-state pickled sufu fermentation with culture of chili powder and mucor are studied. The results show that there are the problems of oozing water, producing acids and protein being hydrolyzed slowly during the fermentation of tofu pehtze after drying. By controlling the tofu moisture at 56.0% and being fermented in container with false bottom, satisfactory results can be achieved.

关 键 词：腐乳 干燥脱水 固态发酵 

分 类 号：TS264.25[轻工技术与工程—发酵工程]