摘要
本文结合前人研究成果,简要概述了腐乳的分类、腐乳的发酵菌种,并从其营养成分和生物活性功能两方面进行了详细论述,最后阐述了腐乳的应用前景,并提出了对我国未来腐乳制造的看法及建议。
Based on previous research results,this paper briefly summarized the classification and fermented strains of preserved beancurd,and discussed its nutritional composition and biological activity function in detail.Finally,it expounded the application prospect of preserved beancurd and put forward opinions and suggestions on the future production of preserved beancurd in China.
作者
杨琪娜
Yang Qi’na(Chengdu Experimental Foreign Language School,Sichuan,610000)
出处
《当代化工研究》
2018年第12期49-50,共2页
Modern Chemical Research
关键词
腐乳
分类
菌种
生物活性功能
preserved beancurd
classification
strain
biological activity function
