摘要
腐乳是中国传统的发酵豆制品,因具有独特的风味和营养价值,近年来越来越受人们欢迎。结合云南牟定腐乳,从传统发酵豆制品腐乳的生产工艺、发酵过程中的微生物、化学组分、发展趋势和存在的问题进行研究和概述。
Sufu is a traditional fermented bean product in China.Because of its unique flavor and nutritional value,it has become more and more popular in recent years.The Yunnan Mouding sufu taken as an example,the production technology of sufu from traditional fermented bean curd,microorganisms in fermentation process,chemical composition,development trends and suggestions and existing problems were studied and outlined.
作者
杜鹏
包媛媛
杨明
林奇
DU Peng;BAO Yuanyuan;YANG Ming;LIN Qi(College of Food Sciences and Technology,Yunnan Agricultural University,Kunming 650201)
出处
《食品工业》
CAS
北大核心
2019年第11期242-247,共6页
The Food Industry
基金
重大科技专项计划-科技创新强省专项(2016AB016)
关键词
云南
腐乳
微生物
化学组分
生产工艺
Yunnan
sufu
microorganism
chemical group
production process
