Optimization for koji-making technology of fermented almond paste by response surface methodology

Optimization for koji-making technology of fermented almond paste by response surface methodology

In order to enrich the almond product market, using cold-pressed defatted almond protein powder as raw material, Aspergillus oryzae and Aspergillus niger as koji-making strains, a fermented almond paste was prepared by mixed strains fermentation method. Using protease activity as response value, the...

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Bibliographic Details
Main Author: ZHANG Ting, MA Jie, ZHOU Zhiyi, ZHANG Tao, WANG Yinuo, ZHOU Jianzhong
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-06-01
Series:Zhongguo niangzao
Subjects:
defatted almond powder|fermented almond paste|koji-making technology|sensory score|protease activity|response surface methodology
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-195.pdf

Internet

https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-195.pdf

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