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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
155
6
solid- state fermented
soyBean
YONGQIANG CHENG AND
BEIZHONG HAN
College of Food Science & Nutritional Engineering,
China Agricultural University
Beijing, PR China
Contents
6.1 Douchi 156
6.1.1 Introduction 156
6.1.1.1 History 156
6.1.2 Production Method and Areas 156
6.1.2.1 Nutritional and Health Benefits 158
6.1.3 Product Characteristics 165
6.1.3.1 Characteristics of Douchi Production 167
6.1.3.2 Potential Trends of the Future: A Study 168
6.2 Sufu 169
6.2.1 Introduction 169
6.2.2 Classification of Sufu 170
6.2.3 Manufacturing Process 173
6.2.3.1 Preparation of Tofu 174
6.2.3.2 Preparation of Pehtze 174
6.2.3.3 Salting 176
6.2.3.4 Ripening 178
6.2.4 Microbial and Biochemistry Changes during
Production 180
6.2.4.1 Microbial Changes
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Publisher Resources

ISBN: 9781439844960