摘要
概述了腐乳生产中的主要微生物及其对腐乳品质、风味的影响,论述了在贮藏过程中微生物造成的腐乳质量问题,着重阐述了腐乳的冷杀菌技术原理与方法。
In this paper,several main kinds of microbes used in sufu fermentation and their influence on the quality and flavor of sufu were summarized.The common quality problems caused by microorganism in storage were reviewed.And it focused on cold sterilization in the application of sufu production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期308-311,共4页
Science and Technology of Food Industry
基金
国家863计划重点项目(2007AA100405)
2007年粤港关键领域重点突破项目(广州市)(2007Z1-E6011)资助
关键词
腐乳
微生物
冷杀菌
sufu
microbe
cole sterilization
