Short communication, Note
Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi
Chuanlai Xu
; School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036
Kai Hao
; School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036
Chifang Peng
; School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036
Weihui Cai
; School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036
Zhengyu Jin
; School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036
Abstract
In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and 40 °C for 12, 24, 48 and 72 h prior to drying at 50 °C. Physiochemical and sensory characteristics were monitored. The results show that fermentation conditions of 30 °C for 24 h and 30 °C for 48 h bring about more acidic douchi with superior sensory characteristics.
Keywords
fermentation of douchi; sensory characteristics
Hrčak ID:
110556
URI
Publication date:
15.9.2005.
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