| 食用海藻发酵加工研究进展 |
| |
| 引用本文： | 崔韵,刘烨,黄小芬,李共国.食用海藻发酵加工研究进展[J].粮食与食品工业,2010,17(1):31-33. |
| |
| 作者姓名： | 崔韵 刘烨 黄小芬 李共国 |
| |
| 作者单位： | 1. 浙江万里学院宁波市农产品加工技术重点实验室,宁波,315100
2. 上海海洋大学食品学院,上海,201300 |
| |
| 基金项目： | 2008年浙江省大学生科技创新项目 |
| |
| 摘 要： | 综述了海藻发酵加工的研究现状,包括菌种选择、发酵条件与技术应用,以及各种发酵加工产品的研究进展。结果表明:海藻经发酵加工得到的产品主要为发酵酒、饮品和海藻酱等。发酵法在海藻加工中的应用具有较大的发展潜力。
|
| 关 键 词： | 海藻 发酵 加工 食品 |
Advances review on fermentation of edible seaweed |
| |
| Cui Yun,Liu Ye,Huang Xiaofen,Li Gongguo.Advances review on fermentation of edible seaweed[J].Cereal and Food Industry,2010,17(1):31-33. |
| |
| Authors: | Cui Yun Liu Ye Huang Xiaofen Li Gongguo |
| |
| Affiliation: | Ningbo 315100;Shanghai 201300 |
| |
| Abstract: | The research actuality of the processing of seaweed fermentation is summarized,including the selection of microbe species,ferment conditions and technology application,and the research progress of various fermentation products.The results show that the products of seaweed fermentation mostly are fermentation wine,drink and seaweed soy sauce.Zymotechnics has greater development potential in the application of seaweed processing. |
| |
| Keywords: | seaweed fermentation processing food |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
