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- Title
浅渍法发酵豇豆的工艺优化.
- Authors
王英; 任宇杰; 吴刚; 施亚萍; 王帆,; 刘小莉
- Abstract
Using Lactobacillus plantarum SD-7 with function of nitrite degradation and L. plantarum FM-LP-9 with excellent antioxidant capacity as compound starter (1∶1), cowpea was fermented by low-salt curing method. Taking hardness and sensory score as evaluation indexes, the effects of compound starter inoculum, fermentation temperature and time on the quality of fermented cowpea by low-salt curing method were studied by single factor test and response surface tests. The results showed that the optimal process conditions were as follows: fermentation temperature 25 ℃, inoculum 5%, and fermentation time 125 h. Under the optimal conditions, the hardness of fermented cowpea by low-salt curing fermentation method was 47.31 N, the sensory score was 90.98 with strong aroma and crisp taste.
- Subjects
LACTOBACILLUS plantarum; OXIDANT status; COWPEA; FERMENTATION; SENSORY evaluation
- Publication
China Brewing, 2022, Vol 41, Issue 3, p163
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.03.028