摘要
对贵州省家庭自制细菌型水豆豉的工业化生产进行了研究、经过小试、中试,并应用于本企业工业化生产。结果证实,完全可以通过调整制作中的关键控制点,有效解决细菌型水豆豉受季节性生产的限制,并且可通过调节灌装前细菌型水豆豉的pH值,有效解决由于细菌型豆豉中的主导微生物枯草芽孢杆菌不易加热杀灭,而引起产品货架期因产酸、产气、变质等造成的保质期极短现象。
Type of guizhou homemade bacteria natto test in industrial production are studied, through, and applied to the industrialized production enterprises. Results confirmed that can completely by adjusting the key control points in the making, effectively solve the bacteria natto restricted by seasonal production, and can be adjusted by bacteria before filling type of natto PH value, effectively solve the bacterial tempeh heating the dominant microorganism bacillus subtilis is not easy to kill, and cause the shelf life of products due to produce acid, such as gas.
出处
《食品与发酵科技》
CAS
2016年第4期45-48,共4页
Food and Fermentation Science & Technology
关键词
传统细菌型水豆豉
工业化生产
枯草芽孢杆菌
货架期
traditional type bacteria natto industrial production The shelf life of bacillus subtilis
