摘要
文章主要介绍了作者对新型腐乳研发的过程,在现有发酵工艺的基础上,可以突破的关键点,并一一实验证实得出可以改进的新工艺,通过一系列试验研究,得出新型腐乳发酵工艺参数,从而实现腐乳生产的新突破。
The article mainly introduces the new R ＆ D process of Sufu, on the basis of existing fermented craft, find the key that can be broken through, And verify gradually that can obtain the improved new craft through the experiment , through a series of experimental study, obtain the fermented craft parameter of new Sufu, thus realize the new breakthroughs in Sufu products.
出处
《中国调味品》
CAS
北大核心
2009年第3期82-85,共4页
China Condiment
关键词
新型腐乳
毛霉培养
豆腐曲
控温发酵
new type of fermented bean curd
mucor to cultivate
tofu qu
temperature fermentation
