腐乳研究现状及可控化调控技术展望  

Research Progress and Prospects of Controllable Technology in Fermented Bean Curd

作　　者：罗静 唐仁勇[2] 易树敏 LUO Jing;TANG Renyong;YI Shumin(Sichuan Business Vocational College,Chengdu 611131,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川商务职业学院,四川成都611131 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《现代食品》2023年第21期42-48,共7页Modern Food

摘　　要：腐乳是一种深受消费者喜爱的富含多种营养成分的传统大豆发酵食品,微生物菌群对腐乳的风味和口感形成起关键作用,同时对其食用安全性有影响。为全面系统了解腐乳的特性及其研究现状,本文对腐乳的历史和分类、制作工艺、功能菌种筛选、微生物菌群与风味品质的关系以及食用安全性等进行了综述,并对可控化调控技术进行展望,为推动腐乳产业绿色健康发展提供参考,促使腐乳生产工艺流程可控化和标准化。Sufu is a traditional fermented soybean product,which is rich in various nutrients and deeply loved by consumers.The microorganism plays a key role in the formation of the flavor and taste of sufu,and also have important influence on food safety.To understand the research status and characteristics of sufu comprehensively and systematically,this paper summarizes the classification and history,processing technology,strain screening,correlation between flora and flavor,and food safety.At the same time,the future controllable technology is prospected to provide reference for the development of sufu industry and standardization of sufu production process.

关 键 词：腐乳 发酵菌种 风味物质 食用安全性 可控化技术 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]