摘要
该文研究了腐乳生产过程中,采用不同包装材料,对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。实验结果表明,在保质期中,采用陶瓷和玻璃包装的腐乳,其质量优于采用塑料容器包装的腐乳,贮藏12个月无霉变,塑料制品包装的腐乳在12个月内有8%发生霉变。
This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production. The experiment showed that the quality of sufu packed by the chinaware or the glass was higher than that by the plastic. There was no mould spoilage with the former package, but spoilage in 8% of products with the latter package during the ripening of 12 months.
出处
《中国酿造》
CAS
北大核心
2004年第1期37-38,共2页
China Brewing
关键词
腐乳
包装材料
腐乳质量
sufu
package material
sufu quality
