腊八豆熟食产品在保质期内变化的探讨  

作　　者：蒋立文[1] 陶礼秋[1] 刘飞平 

机构地区：[1]湖南农业大学食品科技学院食品微生物研究所,长沙410128 [2]湖南派派食品有限公司技术部,长沙410200

出　　处：《中国调味品》2007年第2期50-53,66,共5页China Condiment

摘　　要：腊八豆是我国南方民间传统的发酵豆制品。主要从瓶装熟食腊八豆在保存期内一些重要指标的变化,分析了工业化生产制作工艺存在的问题及工艺对腊八豆在保质期内变化的影响,从而对生产过程提出一些改进的办法,为腊八豆产品保质期的确定提供了依据。Labadou is the traditional fermentation bean product in south of our country , some important targets changes of the bottled Labadou in preserving time were studying on , and some problems of the process in industrialization producing were analyzed to provide some better ways for the production process and foundation for establish the preserving time of Labadou.

关 键 词：腊八豆 保质期 变化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]