Author(s): LI De-kun, LI Xin-yao
Pages: 104-106
Year: 2016 Issue:  8
Journal: China Condiment
Keyword:  fermented soybean; technology; fermentation; koji making; flavor;
Abstract: Through the introduction of production status of beans,the fermentation mechanism of fermented soybean and the nutrition index and edible direction of final product and the required raw materials (i.e.:all kinds of beans rich in protein and starch)in the production process are analyzed.With Aspergillus oryzae 3 .042 as the strain,discuss the technological process of fermented soybean under the pure culture conditions. Compare and elaborate the effects of different technological conditions and methods in the main procedure on the quality of fermented soybean with the actual data.Explore a series of useful scientific data and skills.At the same time,introduce the purpose and technological effect needed to be achieved in various stages in detail, form a complete set of production technology for fermented soybean,which has played a valuable role in the same industry for researchers'exploration and study,being in favor of technological progress of production process of fermented soybean.