Science and Technology of Food Industry

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LU Xiao-dan, ZHANG Min. Research on processing technology of Douzhir[J]. Science and Technology of Food Industry, 2014, (03): 266-270. DOI: 10.13386/j.issn1002-0306.2014.03.068
Citation: LU Xiao-dan, ZHANG Min. Research on processing technology of Douzhir[J]. Science and Technology of Food Industry, 2014, (03): 266-270. DOI: 10.13386/j.issn1002-0306.2014.03.068
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Research on processing technology of Douzhir

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  • Soybean was chosen as raw material, while water proportion, bacteria concentration and fermentation time as factors. The single factor and orthogonal tests were used to provide references for the production of Douzhir.The results showed that the content of soluble solid substance was 1.002%, the acidity was 10.92g /kg, the bacteria concentration was 7.38 × 107CFU /mL, and the content of soluble protein was 40.104g /L in the following condition: water propotion of 1∶10, bacteria concentration of 1.676 × 107CFU /mL, and fermentation time of 24h.
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