摘要
在普通霉菌型腐乳工艺基础上讨论了全子叶腐乳发酵工艺。分析了发酵期间的化学变化和流变学特性,得出最佳工艺参数。应用扫描电镜对比分析了普通腐乳与全子叶腐乳的超微结构。成品感官及理化指标均达到了普通腐乳标准,具有显著的经济效益。
Based on the fermentation method of sufu with mold,the processing technology of whole-seed su-fu is discussed. After analyzing the chemical change and the rheololgy quality during fermentation time,the best technology parameters of the fermentation part of whole-seeed sufu are determined. A comparison between the ultramicrostructure of general sufu and whole-seed sufu is made under scanning electron microscop. The organoleptic and physic-chemical targets of whole-seed sufu and conventional sufu are approximated. The ecnomic and social benifits are very considerable.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第6期27-31,共5页
Food and Fermentation Industries
