Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito

LIU Wei; CAO Lei-lei; CHEN Chun-yu; YE Zhong-xue; WANG Li-qun

doi:10.13386/j.issn1002-0306.2014.18.041

LIU Wei, CAO Lei-lei, CHEN Chun-yu, YE Zhong-xue, WANG Li-qun. Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito[J]. Science and Technology of Food Industry, 2014, (18): 228-231. DOI: 10.13386/j.issn1002-0306.2014.18.041

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Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito

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Fermenting sufu by Rhizopus oligosporus Saito GIM3.381. The protease activity as typical, the single factor and the orthogonal experiment analysis of optimum of fermentation:fermentation temperature 20℃, time48 h, pH2.5, inoculating amount 10% (spore suspension) . In the fermentation process, sufu pehtze hardness increase first and then decrease, adhesion increased gradually, elasticity reduces gradually. The fiftieth day in the period of after-fermentation, the contents of water, amino acid nitrogen and aodium chloride were 66.1%, 1.76g/100 and 8.9g/100 g, reaching the mature standard.

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Science and Technology of Food Industry

Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito

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