摘要
传统非发酵豆制品营养物质丰富,水分含量较高,因此极易被微生物污染而腐败变质。本文对传统非发酵豆制品中污染微生物的种类及其控制方法进行了综述,旨在为探索和研究延长传统非发酵豆制品保质期的技术方法提供借鉴和参考。
Due to the rich nutrient and higher water,the traditional and non-fermented soybean products can easily be spoilaged by microbial contamination.The kinds of contaminated microorganisms in the traditional and non-fermented soybean products were introduced and the control methods on microbial contamination were discussed,which could be referred as the exploration and research in technics of extending the shelf-life of traditional and non-fermented soybean products.
出处
《保鲜与加工》
CAS
2011年第1期40-43,共4页
Storage and Process
基金
国家大学生创新实验计划项目(091035953)
关键词
非发酵豆制品
腐败微生物
保质期
保鲜技术
non-fermented soybean products
spoilage organisms
shelf-life
preservative
