【摘要】 以曲霉型豆豉为原料,观察不同接种量豆豉在发酵过程中的外观变化;测定了豆豉在前发酵过程中的品温、硬度和颜色的变化;分析了后发酵过程中不同盐添加量对豆豉硬度和颜色的影响。结果表明,豆豉在前发酵第36 h品温达到最大值,之后温度轻微降低,并保持一定的温度不变;豆豉的硬度在后发酵阶段降低显著,并且受盐含量的影响,盐含量越低,豆豉硬度越低;豆豉在发酵过程中颜色变暗,变黑。更多还原

【Abstract】 Douchi’s appearance,temperature,hardness and color tone during fermentation were investigated.Douchi’s temperature increased before 36h and then decreased appreciably during the pre-fermentation.Douchi’s hardness decreased remarkable during fermentation,and the hardness of Douchi showed lower values at lower salt level.The change in L values was opposite to those in a,b values.Those L values were decreased significantly during all fermentation.更多还原