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Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake

机译:中国传统食品:豆渣糕的发酵工艺改进

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摘要

Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor mcemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly (P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly (P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process.
机译:研究了中国传统发酵食品豆渣饼的发酵工艺改进及其发酵过程中的理化分析。分离出发酵中的主要菌株之一,并鉴定为Mucor mcemosus Fresenius。通过分段发酵改善了发酵过程。粗蛋白含量从生大豆残渣中的19.95±0.03%降低到发酵产品中的16.85±0.10%,甲醛氮含量从0.068±0.004%增加到最终发酵饼中的0.461±0.022%。样品的硬度随着发酵时间的增加而显着增加(P <0.05),而弹性,内聚性和回弹力则显着降低(P <0.05)。显微组织观察表明,在发酵过程中,饼样品表面发生了明显变化。

著录项

  • 来源
    《Journal of Food Science》 |2010年第7期|P.417-421|共5页
  • 作者单位

    College of Food Science and Technology, Huazhong Agricultural Univ., Wuhan 430070, China;

    rnCollege of Food Science and Technology, Huazhong Agricultural Univ., Wuhan 430070, China;

    rnCollege of Food Science and Technology, Huazhong Agricultural Univ., Wuhan 430070, China;

    rnCollege of Food Science and Technology, Huazhong Agricultural Univ., Wuhan 430070, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    fermentation, microstructure, mucor, soybean residue, texture;

    机译:发酵;微结构;黏液;大豆残渣;质地;
  • 入库时间 2022-08-17 23:28:26

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