作　　者： ; ;

机构地区： 江南大学食品学院

出　　处： 《中国酿造》 2005年第12期8-11,共4页

摘　　要： 对细菌型豆豉的生产工艺作了深入研究。分析了影响豆豉纤溶酶产量的诸多因素,包括大豆浸泡水量、时间、大豆破碎程度、碳源、离子强度、蒸煮时间等。并对豆豉提取物的功能性进行了研究,如溶栓作用、抗氧化作用、抑菌作用等。 The process technology of bacteria-fermented Douchi was studied in this paper. Several factors which influence the production of Douchi fibrinolytic enzyme were analyzed, including amount of soaking water, soaking time, crash degree of soybean, carbon source, ionic strength and cooking time. The functionality of Douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis.

关 键 词： 细菌型豆豉 纤溶酶 功能性

领　　域： [轻工技术与工程] [化学工程]