Study On Fermentation Process Of Dandouchi And Development Of Snack Food

This paper improves the traditional fermentation processes, studies the key technologies andprocesses to improve the quality of dan douchi, and uses explosion puffing drying at modifiedtemperature and pressure technology developed the puffing dan douchi snack food, while it isimportant to identify several product formulations to further expand the consumer market of dandouchi products.1. Research on pretreatment process of dan douchi. Use douchi seminiferous as rawmaterials and the amino nitrogen, hardness, sensory rated as indicators. By single factor andorthogonal experiment, investigated alternate cooking method of dry steaming time, waterabsorption time, wet steaming time on the quality of dan douchi; and compared differenttreatment time of the high pressure cooking method on dan douchi quality. The results showedthat alternate cooking method is better than pressure cooking method, the optimum conditions:dry steam time30min, Run water time10min, wet steam time15min, up to this moment aminonitrogen of dan douchi is0.78g/100g.2. Species selection.(1) Douchi seminiferous, soy sauce seminiferous, Mucor seminiferousas raw materials respectively, pre-treated with alternate cooking method for amino nitrogen,hardness, daidzein, genistein, sensory evaluation as indicators, finalized the best single Species isdouchi seminiferous, fermented with it, amino nitrogen content of dan douchi up to1.24g/100g,daidzein content was156.91mg/kg, genistein content was21.07mg/kg,sensoryevaluation for18points.(2) respectively, douchi seminiferous+Lu’s yeast, douchi seminiferous+Torulopsis, douchi seminiferous+Lactobacillus brevis, douchi seminiferous+Lactobacilluswere used for dan douchi fermentation. The results showed that ferment with douchiseminiferous+Lu’s yeast of dandouchi amino nitrogen was1.16g/100g, sensory evaluation for20points, daidzein218.30mg/kg, genistein48.43mg/kg. Account, choose the douchiseminiferous+Lu’s yeast for subsequent fermentation.3. Development of spicy and hot dan douche. In order to develop the spicy and hot dandouchi, the L9(34) orthogonal experiment was designed to determine the appropriate formula ofthe new product based on the single factor test such as the dosage of pepper powder, chili powder,sesame oil, capsicum oleoresin and so on. The results showed that the optimum formula of thespicy and hot dan douchi were as follows: pepper powder0.5%, chili powder2%, sesame oil3%,capsicum oleoresin0.3%. Under the optimum conditions, the product will have rich douchi smelland appropriate spicy flavor, beautiful and bright brown color, crisp and not soft particle.4. Development of fragrant snack dan douchi. In order to develop the fragrant snack dan douchi, the L9(34) orthogonal experiment was designed to determine the appropriate formula ofthe new product based on the single factor test such as the dosage of fennel powder, garlicpowder, sesame oil, cloves powder and so on. The results showed that the optimum formula ofthe fragrant snack dan douchi were as follows: fennel powder0.2%, garlic powder0.3%, sesameoil2.5%and cloves powder0.5%. Under the optimum conditions, the fragrant snack dan douchiwill have rich fragrance flavor, beautiful brown color and bright and whole particle.5. Research on the puffing dan douchi snack food of explosion puffing drying at modifiedtemperature and pressure. A three-factor quadratic regression rotation combination design wasadopted to optimize the technical conditions of explosion puffing drying for douchi at variabletemperature and pressure. The effects of water content after pre-drying, puffing temperature,vacuum drying temperature and the interactions between the three factors on water content,crispness and puffed degree of douchi product were analyzed. Based on the experimental data,the quadratic regression models of three indexes were deduced, then variables were analyzed byresponse surface methodology (RSM) and the technical parameters were optimized. The resultsindicated that the quadratic regression equations between the water content after pre-drying,puffing temperature, vacuum drying temperature and the water content, crispness and puffeddegree of douchi product were successfully simulated and the models were extremely significant(p<0.01). The optimized technical conditions of explosion puffing drying for dan douchi atvariable temperature and pressure were obtained as follows: the water content after pre-dryingwas32%, puffing temperature was105℃, vacuum drying temperature was86℃. Under thispuffing condition, the water content, crispness and puffed degree of puffed dan douchi product is4.97%±0.17%,539±5and0.30±0.01respectively and the product was of good crispness. Thedan douchi with explosion puffing drying at modified temperature and pressure. Itsorganizational structure is relatively loose internal organizational structure was porous, and aftergrinding, L value Semen powder, a and b values were significantly larger, brighter colors,Description Color of dan douchi powder tends to red and yellow.6. Research on the impact of different drying methods on the aroma components of dandouchi. In flesh dan douchi, the relative content of the ester compound is higher than the contentof explosion puffing drying sample and hot air drying of the sample, up53.12%,other acids,phenols, aldehydes, and the difference is not great.7.Developed the dan douche explosion puffing drying at modified temperature and pressureproduct quality standards.