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1适当延长发酵时间料温升到50℃以上计时8~10d,每天翻料打透气眼1次,水分适宜,绝不可干“烧”。2避免“生冷水”调料装袋冷水“激料”易消弱嗜热微生物的活性。应提前两天调整料的含水量。3发菌温度采取先高后低的方式管理装袋后迅速提升料袋温度,使其达到35~38℃,袋内中心温度升至40℃,维持2d,翻袋透气,稍降5℃左右,再次升温保温在35℃左右,
1 appropriate to extend the fermentation time The material temperature rose to 50 ℃ above the timing 8 ~ 10d, a day to turn the material to play a breathable eye 1, water suitable, must not dry “burn ”. 2 Avoid “cold water ” seasoning bagging cold water “excipients ” easy to weaken the activity of thermophilic microorganisms. The water content of the material should be adjusted two days in advance. 3 Hair temperature to take the first high and low after the way to manage the rapid increase after bagging bag temperature, so that it reaches 35 ~ 38 ℃, bag center temperature rose to 40 ℃, maintain 2d, bag ventilation, slightly down 5 ℃ , Again warming insulation at 35 ℃ or so,