传统美食腊八豆工业化生产的研究  

Study on Industrial Processing Labadou

作　　者：蒋立文[1] 周传云[1] 邬玉香[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科学》2003年第3期59-64,共6页Food Science

摘　　要：为探讨腊八豆工业生产的可能性,利用从腐乳坯中分离筛选出来的毛霉菌株,人工接种于熟化的大豆,结果表明,人工接种0.5%的纯种毛霉,在卫生条件控制较为严格的情况下恒温发酵,只需2～3d便可获得理想的霉豆坯,经7～10d的后发酵后便可获得品质鲜美的腊八豆,比传统制作腊八豆的生产周期缩短近1个月,并可进入批量生产,经分析,大经毛霉菌发酵后其有效成分和营养价值均有提高。This experiment aimed at studying t he possibility of industrial processing Labadou by Mucor(isolated formfermentedtofu).Mucorwas inoculatedtocookedsoyb ean.Theresults showedthatbyinocu lating0.5percent pure Mucor,in hygiengic condition a nd at stable temperature,the prefermented soybean could be obtained in23days and the product of post -ferme nted Labadou of high quality and delicious taste was obatained after 710days.Compared to traditional Labad ou processing,the processing cycle was shortened by nearly one month,an d the processing quantity was in large scale.Analysis indicated thatafte r fermentation the effective compon ents and nutrition value were increased.

关 键 词：毛霉菌 腊八豆 工业化生产 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]