In order to study the relationship between after fermentation condition and the flavor of zymolytic soybean curd and explore the short-term ripening processing technology, we have discussed the degradation of protein and polysaccharide by mucor enzyme systems. The solid zymolytic soybean curd are made to slurry to investigate the effects of some related factors, including temperature, salt content, salt species and enzymolysis time, on the content of amino acid nitrogen and reducing sugar. The results show that free amino acid nitrogen increase...
