Effects of fermentation temperature and time on the physicochemical and sensory characteristics of douchi

被引：0

作者：

Xu, CL ^{[1
]}

Hao, K ^{[1
]}

Peng, CF ^{[1
]}

Cai, WH ^{[1
]}

Jin, ZY ^{[1
]}

机构：

[1] So Yangtze Univ, Sch Food Sci & Technol, Wuxi City 214036, Jiangsu, Peoples R China

来源：

FOOD TECHNOLOGY AND BIOTECHNOLOGY | 2005年 / 43卷 / 03期

关键词：

fermentation of douchi; sensory characteristics;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and 40 degrees C for 12, 24, 48 and 72 h prior to drying at 50 degrees C. Physiochemical and sensory characteristics were monitored. The results show that fermentation conditions of 30 degrees C for 24 h and 30 degrees C for 48 h bring about more acidic douchi with superior sensory characteristics.

引用

页码：307 / 311

页数：5

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