Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2015-21
Add to Favorite Get Latest Update

Fermentation Technology for Douchi Enriched in Free Isoflavones

LI Dapeng;GAO Yurong;XU Guodong;WANG Hongjiang;ZHANG Liyuan;LIU Wei;Heilongjiang Bayi Agricultural University;  
Using the screened strain with high production of β-glucosidase, primary-fermentation and post-fermentation technology for Douchi enriched in free isoflavones is researched. With amino nitrogen content and free state isoflavone content as indicators,the optimal conditions of primary fermentation time 10 d and fermentation temperature 52 ℃ is determined according to single factor experiment results. At these conditions,the content of amino acid nitrogen is 0.797 g/100 g and free state isoflavone content is 684.892 μg/g. The optimal fermentation conditions of 6% salt,1% yeast,fermentation time 3 d are determined by single factor and orthogonal experiments.
【Fund】: 黑龙江省高校科技成果产业化前期研发培育项目(1253CGZH16)
【CateGory Index】: TQ920.6;TS214
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved