| 南方臭豆腐的研究现状及加工研究进展 |
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| 引用本文： | 徐睿烜,蒋立文. 南方臭豆腐的研究现状及加工研究进展[J]. 中国酿造, 2014, 0(3): 5-8 |
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| 作者姓名： | 徐睿烜 蒋立文 |
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| 作者单位： | 湖南农业大学食品科技学院;食品科学与生物技术湖南省重点实验室;湖南省发酵食品工程技术研究中心 |
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| 基金项目： | 2013年长沙市科技特派员项目(长财企指[2013]90号) |
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| 摘 要： | 对臭豆腐卤水中微生物及挥发性风味物质构成,安全性问题的研究现状进行综述,阐述臭豆腐生产新工艺的研究现状并探讨下一步研究对策和方向。对臭豆腐生产的标准化进行规范,提高产品产率,减少食用安全性风险,延长产品货架期。为更好的开发及改进臭豆腐工业化生产上提供理论依据。
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| 关 键 词： | 非发酵臭豆腐 研究现状 安全性问题 生产标准化 |
The research status and research progress of southern stinky tofu |
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| XU Ruixuan;JIANG Liwen. The research status and research progress of southern stinky tofu[J]. China Brewing, 2014, 0(3): 5-8 |
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| Authors: | XU Ruixuan JIANG Liwen |
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| Affiliation: | XU Ruixuan;JIANG Liwen;College of Food Science and Technology, Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Hunan Provincial Research Center of Engineering and Technology for Fermented Food; |
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| Abstract: | The microorganism, volatile flavor compound in stinky tofu brine was reviewed, and research status of safety problems was summarized. The new technology for stinky tofu production was proposed and the next research countermeasure and direction was discussed. The standardization of stinky tofu can improve product yield, reduce food safety risk and extend shelf life of products, which laid theoretical basis for industrialized production. |
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| Keywords: | unfermented stinky tofu research status safety issue standardization |
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