摘要
文章分析了豆腐坯对细菌型腐乳质量的影响因素,详细阐述了豆腐坯生产工艺操作要点及应注意的问题,提出了提高细菌型腐乳成品质量的方法。
In this thesis,the influence factors which sufu on quality of bacterial vegetable cheese were analyed.It expounds the production technology operating points and attention of sufu.It also proposes methods to improve the bacterial vegetable cheese product quality.
出处
《中国调味品》
CAS
北大核心
2011年第6期13-14,23,共3页
China Condiment
基金
黑龙江省教育厅科学技术研究项目(11541393)
关键词
大豆
细菌型腐乳
生产工艺
质量
soybean
bacterial vegetable cheese
productive technology
quality
