摘要
进行了不同腌渍时间、不同菌种、不同培菌时间对腐乳品质的影响研究。研究结果表明 :腌渍时间会影响腐乳的体态 ;菌种、培菌时间会影响腐乳的色、香、味、体、还原糖含量及氨基酸的含量。
The study on the effect of different factors including salting time,strain and cultivating time on the quality of fermented bean curd was conducted.The results showed that:the outer formula was affected by salting time.The color,taste,outer formula and contents of amino acid were affected by both strain and cultivating time.It supplied some good references and new thoughts for producing better fermented bean curd.
出处
《食品与机械》
CSCD
2002年第2期19-20,共2页
Food and Machinery
关键词
影响因素
腐乳
发酵条件
品质
霉菌
Fermented bean curd Fermentation condition Quality Mould
