摘要
传统发酵食品种类丰富,风味独特,是食品工业重要组成部分,利用多菌种生产传统发酵食品可实现产品品质标准化和均一化,提高生产的工业化程度。本文综述多菌种在传统发酵食品生产中的应用,分析应用过程中出现的问题,并提出相应的解决措施,旨在为实现传统发酵食品工业化提供一定的参考。
Traditionally fermented foods with plentiful varieties and special flavor are a major part of current food industry. The industrialization and standardization of traditionally fermented foods can be significantly improved through the application of multi-starter cultivation. In this paper, fermentation with multi-starter, current problems and corresponding solutions during the production of traditionally fermented foods have been discussed, which will provide a theoretical reference for the industrialization of traditionally fermented foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第3期308-311,共4页
Food Science
基金
重庆市科技攻关项目(CSTC2010AB1017)
关键词
多菌种
发酵剂
传统发酵食品
品质
multi-starter straim traditionally fermented food： quality
