摘要
在对采用传统方式进行发酵食品加工的缺点深入分析的基础上,阐述了新的生物学技术在发酵食品加工中的应用,包括在菌种的改善上,采用生物学工程技术;在杀菌方面,采用冷杀菌或超滤技术;在风味多样化方面,利用催陈技术和脱盐技术等。
On the basis of in-depth analysis of faults in traditional fermented food processing, this paper expounded application of the new biological technology in processing offermented foods, including the use of biological engineering technologyon the improvement of the strains; the cold sterilization or ultrafiltration technology in terms of sterilization; accelerating aging and desalination technology in terms of flavor diversity.
出处
《黑龙江科学》
2016年第19期56-57,共2页
Heilongjiang Science
关键词
发酵
基因工程
细胞工程
催陈
脱盐
Fermentation
Genetic engineering
Cell engineering
Accelerating aging
Desalination
