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Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi

Chuanlai Xu*, Kai Hao, Chifang Peng, Weihui Cai and Zhengyu Jin


School of Food Science and Technology, Southern Yangtze University, Wuxi City, Jiangsu, P.R. China, 214036

Article history:

Received August 18, 2004
Accepted February 28, 2005

Key words:

fermentation of douchi, sensory characteristics

Summary:

In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and 40 °C for 12, 24, 48 and 72 h prior to drying at 50 °C. Physiochemical and sensory characteristics were monitored. The results show that fermentation conditions of 30 °C for 24 h and 30 °C for 48 h bring about more acidic douchi with superior sensory characteristics.

 


*Corresponding author:     xcl@sytu.edu.cn
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