豆酱专用酵母菌的选育及发酵工艺的优化-食品工程专业论文.docx

目录1引言······························································································11.1豆酱简介···················································································11.2豆酱的酿造原理及工艺·································································21.2.1发酵豆酱的生产原理·································································21.2.2豆酱发酵工艺操作要点······························································21.3豆酱发酵工艺阶段分析·································································21.3.1原料预处理阶段·······································································21.3.2制曲阶段················································································21.3.3发酵阶段················································································31.4豆酱发酵过程微生物的代谢···························································41.4.1乳酸菌和酵母菌在豆酱生产中的作用············································41.4.2乳酸菌和酵母菌在豆酱生产中的研究及应用····································51.5豆酱的研究现状··········································································51.6课题研究的内容、目的及意义························································51.6.1课题的主要研究内容·································································51.6.2课题研究的目的及意义···················································································62材料与方法······················································································62.1试验材料···················································································62.1.1原料与主要试剂·······································································62.1.2试验菌种················································································62.1.3试验用培养基··········································································72.1.4主要仪器设备··········································································82.2分析方法···················································································82.2.1微生物分析···························································