摘要
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.
出处
《中国酿造》
CAS
北大核心
2005年第1期10-12,共3页
China Brewing
关键词
腐乳
前期培菌
白坯含水量
菌种质量
卫生
sufu
pehtze preparation
moisture of tofu
strain quality
sanitary