摘要
从腐乳坯中分离和筛选毛霉菌株,人工接种于熟化的大豆,结果表明;人工接种0.5%的纯种毛霉菌,在卫生条件控制较为严格的情况下恒温发酵,只需2～3天便可获得理想的霉豆坯,经7～10天的发酵便可获得品质鲜美的腊八豆,比用传统工艺制作腊八豆的生产周期缩短近1个月,并可进行批量生产。经分析,大豆经毛霉菌发酵后其有效成分和营养价值有提高。
This expeeriment aims at studying the possibility of industrial processing Labadou by Mucor (isolated form fermented tofu) . Mucor is inoculated from cooked soybean. The results obtained show that by inoculating 0.5 percent pure Mucor, in hygiengic condition and at stable temperature, the prefermented soybean can be obtained in 23days and the product of post - fermented Labadou of high quality and delicious taste is obtained after 710 days. Compared to traditional Labadou processing, the processing cycle is shortened by nearly one month, and the processing is in large scale. Analysis indicates that after fermentation the effective components and nutrition value are increased.
