摘要
豆腐是中国的传统食品,豆腐的保质期短是限制其工业化发展的关键因素。为解决此问题,本文从影响豆腐保质期的微生物种类及来源和延长豆腐保质期的杀菌抑菌措施几方面综述了国内外对豆腐保质期的研究进展,同时展望了豆腐保质期研究的新方向。
Tofu is a kind of traditional food of China, but its short shelf-life is the key factor that confined the development of tofu industry. In order to solve this problem,microorganism that affected the shelf-life of tofu and bactericidal measures were reviewed in this paper. Meanwhile, new trend of research of shelf-life of tofu was prospected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期269-272,共4页
Science and Technology of Food Industry
基金
国家"十一五"科技支撑计划项目基金支持(2006BAD278809)
