摘要
糟方腐乳是我国传统发酵豆制品的重要品类,其色泽是影响消费者购买欲及产品市场竞争力的关键品质指标。围绕糟方腐乳色泽控制开展研究,揭示糟方腐乳色泽形成关键影响因素,并从工艺优化、原辅料控制、质量检测等方面提出综合品质提升策略。
Zaofang fermented bean curd is an important category of traditional fermented soy products in China.Its color is a key quality indicator that affects consumerspurchasing desire and the market competitiveness of the product.Research was conducted on the color control of zaofang fermented bean curd,revealing the key influencing factors for the color formation of zaofang fermented bean curd.Comprehensive quality improvement strategies were proposed from aspects such as process optimization,raw and auxiliary material control,and quality inspection.
作者
王栋
WANG Dong(Yangzhou Sanhesimei Pickles Co.,Ltd.,Yangzhou 225004,Jiangsu,China)
出处
《江苏调味副食品》
2025年第4期7-8,13,共3页
Jiangsu Condiment and Subsidiary Food
关键词
糟方腐乳
色泽形成
工艺优化
品质提升
影响因素
zaofang fermented bean curd
color formation
process optimization
quality improvement
influencing factor
