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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
247
ss fermented Condiments and Pigments
sterilization efficiency is increased significantly due to the frequent
change of pressure in the cooker.
8.2.1.3.2.3 Extrusion Processing for Treating the Raw Materials
An extrusion has the advantages of transportation, mixing, heating,
and pressurizing at the same time in a simple extruder; the raw mate-
rials are facilitated to be dissolved and hydrolyzed under shearing and
puffing actions. e matured soy sauce qu prepared with extruded raw
materials exhibits higher hydrolytic enzyme activities than the tradi-
tional process. e soy sauce products fermented from this process has
a higher protein utilization rate.
8.2.1.3.2.4 Inoculation of the Cooked Mixture with Seed Qu After steam
cooking, the mixture ...
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Publisher Resources

ISBN: 9781439844960