摘要
从腐乳现代研究的营养价值、生产菌种、辅料介质与工艺和品质、腐乳独有的发酵变化以及腐乳的生物活性物质等方面进行了详尽的论述,并根据多年的生产实践提出了一些新颖的观点,阐述了腐乳的研发思路。
The paper provided a detailed review on the nutritional value, production strains, supplementary materials, technology, quality, biological active substances and the particular changes during the fermentation of sufu. Some new viewpoints about research and development of sufu were proposed based on many years＇ production practice.
出处
《中国酿造》
CAS
北大核心
2006年第1期4-7,共4页
China Brewing
关键词
腐乳
毛霉
发酵
生物活性物质
sufu
Mucor, fermentation
biological active substance
