论影响腐乳前期培菌的主要因素

Primary factors affecting pehtze preparation in sufu production

腐乳生产按生产工段可分为前期培菌和后期发酵。影响腐乳前期培菌的主要因素有白坯含水量、菌种质量、操作及卫生管理等。该文分别对其重要性、操作要点、检验方法等作了详细说明。

Sufu fermentation consists of pehtze preparation and ripening according to production stage. Primary factors affecting pehtze preparation included moisture of tofu, strain quality, process operation, sanitary control and so on. The importance, operating points and inspection method of pehtze preparation were introduced in detail.