添加酵母和淀粉粉组合的豆豉发酵优化:对加工速度和产品保鲜期的影响

Cicik Sudaryatiningsih, Yonathan Suryo Pambudi
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引用次数: 0

摘要

本研究探讨了在豆豉发酵过程中添加豆豉酵母和淀粉组合以加快发酵速度并延长产品保鲜期的可能性。通过实验方法,我们研究了酵母和淀粉的比例对豆豉发酵速度和保质期的影响。我们发现,酵母与淀粉的比例为 1:2 时,发酵过程明显加快,而比例为 1:1 时,豆豉的保质期可有效延长至 80 小时。感官测试表明,消费者对所生产的豆豉变体的接受程度良好。这项研究为豆豉加工技术做出了重大贡献,为发酵食品行业提供了切实可行的解决方案,以提高豆豉产品的质量和市场吸引力。
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Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period
This research explores the potential for adding a combination of tempeh yeast and starch to the tempeh fermentation process to speed up fermentation and extend the product's freshness period. Through an experimental approach, we investigated the effect of the proportion of yeast and starch on the fermentation speed and shelf life of tempeh. We found that a yeast to starch ratio of 1:2 significantly accelerated the fermentation process, while a ratio of 1:1 was effective in extending the shelf life of tempeh up to 80 hours. Organoleptic tests show positive consumer acceptance of the tempeh variations produced. This research makes a significant contribution to tempeh processing technology, offering practical solutions for the fermented food industry to improve the quality and attractiveness of tempeh products on the market.  
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