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- sufu pehtze 腐乳坯
- Sufu fermentation consists of pehtze preparation and ripening according to production stage. 腐乳生产按生产工段可分为前期培菌和后期发酵。
- Sufu production strain was selected from raw sufu of home-made. 以家制腐乳毛坯为对象,筛选出一株腐乳生产菌。
- The key equipments used in sufu production were summarized. 综述了腐乳生产关键设备。
- sodium chloride content in salted pehtze sufu 腐乳盐坯盐分
- These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product. 这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
- The organoleptic and physic-chemical targets of whole-seed sufu and conventional sufu are approxim... 成品感官及理化指标均达到了普通腐乳标准,具有显著的经济效益。
- Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China. 腐乳是中国传统发酵豆制品,具有风味良好,营养丰富等特点。
- Based on the fermentation method of sufu with mold,the processing technology of whole-seed su-fu is discussed. 在普通霉菌型腐乳工艺基础上讨论了全子叶腐乳发酵工艺。
- The formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe. 腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。
- The flavor components and the method of extraction from sufu, douche, miso and natto was discussed in this paper. 本文将针对中国的腐乳和豆豉、日本的味增和纳豆的风味物质的提取和检测方法,以及它们的主要风味成分的研究进行了论述。
- Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms. 腐乳和豆豉是中国的传统发酵豆制品,它们都是大豆经微生物发酵酿制的产品。
- The dressing mixture of grey sufu consisted of four components including soy whey water, salt and spice. 青方腐乳的汤料主要由黄浆水、水、食盐和香料4部分组成,组成的比例不同,成品汤的口感、味道、颜色就不相同。
- The traditional condiments such as soy sauce, vinegar, paste and sufu are produced and aged in jar. 传统酱缸工艺生产的产品有酱油、食醋、酱、腐乳等调味品。
- Amino acid profiles of different sufu Products indicated that the occurrence of white particles is closely related to the amount of free tyrosine in sufu. 不同腐乳样品的游离氨基酸图谱显示了白点的出现与游离酪氨酸含量之间有密切关系。
- A comparison between the ultramicrostructure of general sufu and whole-seed sufu is made under scanning electron microscop. 应用扫描电镜对比分析了普通腐乳与全子叶腐乳的超微结构。
- Keywords gray sufu;fermentation;pehtze preparation;ripening;amino acid; 青腐乳;发酵;前期培菌;后期发酵;氨基酸;
- When lowering the salt content, the influence of fermentative strain on the sensory quality and the preservation of sufu should be paid more attention. 但腐乳中较高的盐含量严重阻碍其摄入量及功能性的发挥。
- Sufu was one of the unique seasonings in China. The sensory evaluation for color, aroma, taste, and quality of sufu is introduced in this paper. 腐乳是中华民族独特的调味品,该文介绍了腐乳怎样从色、香、味、质等方面进行品评。
- The methods introduced in the paper were operable and were good references in shortening the circle of sufu production and improving the product... 内容详实具有可操作性,对缩短腐乳生产周期和提高产品质量提供了有益参考。
