新型腐乳生产工艺的研究  

The reserach of new tpye preserved beancurd production processing

作　　者：张会荣[1] 刘瑞钦[1] 郑立红[1] 

机构地区：[1]石家庄珍极酿造集团,石家庄050000

出　　处：《中国调味品》2009年第3期82-85,共4页China Condiment

摘　　要：文章主要介绍了作者对新型腐乳研发的过程,在现有发酵工艺的基础上,可以突破的关键点,并一一实验证实得出可以改进的新工艺,通过一系列试验研究,得出新型腐乳发酵工艺参数,从而实现腐乳生产的新突破。The article mainly introduces the new R ＆ D process of Sufu, on the basis of existing fermented craft, find the key that can be broken through, And verify gradually that can obtain the improved new craft through the experiment , through a series of experimental study, obtain the fermented craft parameter of new Sufu, thus realize the new breakthroughs in Sufu products.

关 键 词：新型腐乳 毛霉培养 豆腐曲 控温发酵 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]