| 腐乳研究新进展 |
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| 引用本文： | 彭湘屏,卢红梅. 腐乳研究新进展[J]. 江苏调味副食品, 2009, 26(4): 10-14 |
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| 作者姓名： | 彭湘屏 卢红梅 |
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| 作者单位： | 贵州大学贵州省发酵工程与生物制药重点实验室,贵州,贵阳,550003;贵州大学化学工程学院,贵州,贵阳,550003 |
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| 摘 要： | 为了充分研究腐乳，介绍了腐乳的营养价值、生理活性物质与保健功能、腐乳的生产菌及腐乳中的微生物、腐乳与酶的关系、腐乳的风味与评价和腐乳生产中废液、废渣的利用等方面的研究现状及发展前景，并在分析其存在问题的基础上提出了一些新观点。
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| 关 键 词： | 腐乳 营养与保健 研究现状 质量安全 |
New research progress on sufu |
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| PENG Xiang-ping,LU Hong-mei. New research progress on sufu[J]. Jiangsu Condiment and Subsidiary Food, 2009, 26(4): 10-14 |
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| Authors: | PENG Xiang-ping LU Hong-mei |
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| Affiliation: | PENG Xiang -ping,LU Hong - mei (Guizhou Provincial Fermentation Engineering ＆ Bio- pharmacy Key Lab,Guizhou University,Guiyang,Guizhou,550003 ; Chemical Engineering School of Guizhou University, Guiyang, Guizhou ,550003 ) |
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| Abstract: | In order to have a better comprehension of sufu, this article gives a comprehensive discussion about sufu, such as its nutritional value, physiological active substances, health functions, producing strain of sufu and microorganism in sufu, the relation between sufu and enzyme, the flavor and judgment of sufu, the present research status of the utilization of sufu＇s waste residue and its development prospects. On the basis of the above discussions, some new viewpoints of sufu are proposed as well. |
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| Keywords: | sufu nutrition and health functions research status quality and safety |
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