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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
257
ss fermented Condiments and Pigments
e procedures of qu making are similar to those employed in qu
making for soy sauce. e fermentation stage is actually the enzy-
matic hydrolysis of the proteins and starch in the qu soaked in brine.
8.2.2.5 Fermentation Processes for Various Types of Fermented Bean Paste
8.2.2.5.1 Dajiang
8.2.2.5.1.1 Brief Introduction Dajiang is a typical fermented bean
paste made from ground soybeans. Dajiang is used as a condiment to
various flavor foods of East and Southeast Asia.
e production procedure for dajiang is similar to that for soy sauce.
e soybean is the main raw material for making qu. e micro organ-
ism for qu making is typically Aspergillus oryzae. Matured qu is rich
in hydrolysis enzymes. en, the matu ...
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Publisher Resources

ISBN: 9781439844960