摘要
毛豆腐是我国中部地区的传统自然发酵豆类食品,安徽皖南地区的毛豆腐最具风味,其历史悠久,风味独特且营养价值丰富。本文从毛豆腐的加工工艺、发酵过程中微生物菌群结构、影响发酵的主要因素以及发酵后产生的挥发性风味物质等方面进行了归纳总结,并根据毛豆腐现有研究状况及产业发展趋势,对毛豆腐研究方向和产业发展方向进行展望,以期为毛豆腐发酵定向化和产业标准化提供参考。
Mao-tofu is a traditional naturally fermented bean food in the central region of China.Mao-tofu in the south of Anhui province has the most flavor with a long history,unique flavor and rich nutritional value.This paper summarized the processing technology,microbial flora structure in the fermentation process,the main factors affecting the fermentation,and volatile flavor substances produced after fermentation of raw tofu,and looked forward to the research direction and industrial development direction of raw tofu according to the existing research status and industrial development trend of raw tofu,with a view to providing reference for the orientation of fermentation and industrial standardization of raw tofu.
作者
张继辉
赵丹丹
ZHANG Jihui;ZHAO Dandan(School of Food Science and Biology Engineering,Wuhu Institute of Technology,Life and Health Engineering Research Center of Wuhu,Wuhu 241000,China)
出处
《现代食品》
2022年第20期32-36,共5页
Modern Food
基金
安徽省高校科学研究项目(KJ2021A1323)
芜湖职业技术学院校级科学研究项目(wzyzrzd202209)。
关键词
毛豆腐
发酵
微生物群落
风味物质
mao-tofu
fermentation
microbial community
flavor substance
