天津科技大学学报2015，Vol.30Issue(4)：35-39,44,6.DOI:10.13364/j.issn.1672-6510.20140055
速熟腐乳生产中腐乳成分及微观结构的分析
Micro-character and Composition Analysis of Instant-sufu
汪建明 1张燕 1于水淼 1贺乐 1李立英1
作者信息
- 1. 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津 300457
- 折叠
摘要
Abstract
Physical and chemical index of instant-sufu fermented by fermentation agent mixed with lactic acid bacteria, sensory evaluation of the sufu,proteolysis degree of instant-sufu,texture properties and microstructure of the sufu during maturation were studied so as to evaluate the quality and microstructure of sufu being fermented with ferments. Compared with the market sufu,the results indicated that there was no significant difference between the instant-sufu and the traditional ones,which proved that the instant-sufu could be produced with ferments.关键词
腐乳/微观结构/质构/理化指标Key words
sufu/microstructure/texture/physical and chemical index分类
轻工纺织引用本文复制引用
汪建明,张燕,于水淼,贺乐,李立英..速熟腐乳生产中腐乳成分及微观结构的分析[J].天津科技大学学报,2015,30(4):35-39,44,6.
