Douchi is a traditional fermented soybean food in China. There are many types of Douchi in different regions of China. In this study, the effect of post-fermentation time and sodium chloride (NaCl) on Douchi fermented with Mucor wutungkiao were studied by measuring the color, texture and sensory attributes. The a* value and color differences (E) increased, while the hardness decreased during the post-fermentation. The results showed that post-fermentation time and NaCl content affected the color and texture significantly (p<0.05). The sensory attributes of Douchi with 12.5% NaCl content was more preferable than samples with 5%, 7.5% and 10% NaCl content in the post-fermentation, and 4 weeks of post-fermentation time was good for the formation of favorable sensory attributes in Douchi with 12.5% NaCl content.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
