Study On New Fermentation Technology And Products Development Of Douchi

Douchi is a kind of traditional Chinese fermented soy food with a long history.Due to natural conditions and the change of temperature,it can't be produced repeatedly within one year so that the production scale is strictly limited.This project is to study the process of douchi-making in order to Shorten production period,reduce production cost and enlarge scale.It's necessary to develop new douchi products to meet the demand of market.The results are as follows:1.The single factor text was used to explore the effect of different conditions on soaking and koji-making,it shows that the ratio between material and water=1:2(m:V),45? and 3 h,15g fungus powder in 1 kg soybean,Aspergillus oryzae:Aspergillus niger=4:1,30? of temperature,75%of humidity and 48 hours,under these conditions,the water absorption attached 100.5%and protease attached 1033 U/g.2.We regard the amino nitrogen content as the index to determine the conditions of fermentation by the single factor text,the best conditions of fermentation are as follows:500 mL water and 50 g salt in 1 kg koji,45? of temperature,65%of humidity,under these conditions,the amino nitrogen content reached 2.1 g/100g.This process can shorten production period and save cost compared to traditional technique.3.During the process,the content of total acid increased as fermentation goes,it attached maximum of 3.0 g/100g on the 15th day,however,it didn't change obviously in the following days.The content of amino nitrogen kept increasing with fermentation and attached maximum of 2.1g/100g on the 15th day,but it tends to stabilize in the following days.The content of protein decreased compared to raw material.Reducing sugar increased compared to raw material,on the contrary,total sugar decreased.The degree of browning increased as time goes and it's extremely obvious after one month.4.The content of amino nitrogen in douchi with Lactic acid bacteria is more than the control group,especially LF,LP and LA,in addition,LF attached maximum of 2.355 g/100g,however,LH isn't obvious;The content of GABA in douchi with LH or LP is more than control group and the most is LH of 38.2 mg/g,instead,LA is less than control group;Douchi with LF was detected 46 kinds of flavor substances,LP of 50,LH of 58,LA of 49 and the control group of 60.5.The formulas of different products are as follows:5 fragrance douchi:200 mL soy oil,40 g anise,40 g cinnamon,20 g salt and 10 g chicken powder in 1 kg original douchi;spicy douchi:200 mL capsicol,60 g anise,40 g cinnamon,20 g salt and 20 g chicken powder in 1 kg original douchi;spicy hot douchi:200 mL capsicol,150 g pepper,40 g cinnamon,40 g salt and 20 g chicken powder in 1 kg original douchi;sour and hot douchi:100 mL capsicol,100 mL vinegar,60 g cinnamon,40 g salt and 20 g chicken powder in 1 kg original douchi.