[1]范洪臣,王冰,马永强.克东腐乳的研究进展[J].中国调味品,2021,46(6):184-187.
　Research Progress of Kedong Sufu[J].CHINA CONDIMENT,2021,46(6):184-187.
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克东腐乳的研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
184-187
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Research Progress of Kedong Sufu
作者:
范洪臣; 王冰; 马永强
文献标志码:
A
摘要:
克东腐乳是我国典型的细菌发酵腐乳，它具有独特的风味和丰富的营养成分。本文综述了传统发酵食品克东腐乳的生产工艺、微生物的种类和酶、化学成分和挥发性风味的变化、营养和功能。这篇综述可为克东腐乳科研和高质量稳定生产提供借鉴。
Abstract:
Kedong sufu is a typical bacteria-fermented sufu in China. It has a unique flavor and contains abundant nutrients. In this paper, the traditional fermented foods, the production process, the groups and enzyme of fermented microorganisms, the changes of chemical components and volatile flavor, nutrition and function were reviewed. It could lay a theoretical foundation for the production of high-quality and stable fermented food in modern industrialization.
更新日期/Last Update: 2021-06-16