摘要
腐乳是通过微生物发酵而成的一种滋味鲜美,营养丰富的佐餐食品,具有独特的风味以及良好的生理保健功能。结合国内外对腐乳的研究,主要对腐乳的生产工艺、微生物种类、风味物质、后发酵期的缩短以及腐乳生产和安全性控制进行了综述。相信随着人们健康意识的提高以及现代科学技术的应用,腐乳将具有更为广阔的发展前景。
Sufu is rich in nutrition as a kind of table food with delicious taste. It is made by microorganism fermentation, has unique flavor and good physiological health care function. Based on the research about sufu home and abroad, the production process, the varieties of microorganisms, flavor substances, shortening of post-fermentation period and safety control were summarized in this paper. With improvement of health consciousness and application of modem science and technology, sufu will have broad prospects.
出处
《中国酿造》
CAS
北大核心
2011年第11期1-5,共5页
China Brewing
基金
长沙市科技局食品加工中安全控制重大专项
关键词
腐乳
生产工艺
风味物质
安全评价
后酵期
应用
sufu
production process
flavor substances
safety evaluation
post-fermentation period
application
