腐乳的研究进展

Advance on Sufu

综述了国内外近几年来对腐乳的研究进展。腐乳是一种传统的发酵豆制品 ,具有风味独特、营养丰富、含有功能性大豆多肽、安全卫生性良好等特点 ,但也存在着盐含量高 ,在生产中经常出现“白点”和”产气”等难以解决的问题 ,需要运用现代生物技术对其加以改进 。

Sufu or furu is a traditional fermented soybean product originating in China with a spreadable creamy consistency and a pronounced flavour. The present review discusses more recent developments in the area of the protein nutrition and microbiological safety and the volatile components of sufu. More studies should be paid on the biochemical and microbiological processes of this product because some problems still could not be resolved efficiently such as 'white particulates'.