腐乳

实验结果，腐乳质量理想，并可降低产品成本。

The result shows : the quality of fermented bean curd is ideal and it reduces the production costs .

进行了不同腌渍时间、不同菌种、不同培菌时间对腐乳品质的影响研究。

The study on the effect of different factors including salting time , strain and cultivating time on the quality of fermented bean curd was conducted .

低盐腐乳生产过程中抗氧化和ACE抑制活性的变化

The anti-oxidative and ACE inhibitory activity in low salt sufu making

标准加入法-抗坏血酸基体改进剂GFAAS测定腐乳中痕量铅

Determination of trace Pb in sufu by GFAAS using standard addition method and ascorbic acid as matrix modifier

结果多因素Logistic回归分析表明，与海岛居民脂肪肝发病率有关的膳食因素有体重指数、饮酒、大量食用蛋类、海鱼、腐乳、大蒜、葱、香蕉等。

Results The results of multifactor logistic regressive analyses indicated that there was a significant relationship between the incidence of fatty liver with body massive index , drinking , high eggs diet , sea fish , preserved beancurd , garlic , shallot , banana , et al .

为此，我们对路南腐乳的产生菌高大毛霉（mucormucedo）进行了分离筛选及鉴定，并进行了人工纯培养。

For this reason , we have done the isolation , screening and identification for the pure culture strains-Mucor mucedo of Lunan Chinese cheese .

分析了原材料对细菌型腐乳品质的影响，对筛选的QU1。

This paper analyzed the influence of raw materials on bacterial vegetable cheese and identified the physiological and biochemical characteristics of QU1 .

青方腐乳汤料的配制技术

Preparation technique for the dressing mixture of grey sufu FU Chun

腐乳后发酵阶段微生物肽酶系统的测定

Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu

腐乳发酵过程中大豆异黄酮变化的研究

Study on the Changes of Soybean Isoflavone During the Sufu Making

腐乳培菌期的生化变化

The Biochemical Changes in the Culture Phase of Beancurd Cheese

微生物蛋白酶在腐乳生产中的应用研究进展

Review of Researches on Application of Microbe-Proteases to Sufu Production

对商品房预售合同的认识腐乳的研究进展

Research on the Contract of Selling Commodity Houses in Advance

全子叶腐乳发酵工艺的研究

The Studies on Fermentation Method of Whole - seed Sufu

从生产腐乳废渣中提取水不溶性膳食纤维研究

A Research of Extracting Water-Insoluble Dietary Fibre from Fermented Beancurd Waste Residues

兼有咸菜和腐乳的风味。

It is a sort of flavor of pickles and preserved beancurd .

大豆发酵食品&腐乳中芽孢杆菌的分离与鉴定

Isolation and Identification of Spore-forming Bacilli From Sufu - a Fermented Soybean Food

酵母抽提物在腐乳酿造中应用技术

Application Technology of Yeast Extractive in the Sufu Brewing

绍兴腐乳发酵过程主要成分变化探讨

Discussion about the main composition variety of Shaoxing sufu

腐乳发酵过程中酶活力和化学组分变化研究

Study on Change of Enzyme Activity and Chemical Composition of Sufu during Fermentation

说中国腐乳腐乳的研究进展

Study on the Chinese preserved beancurd Advance on Sufu

腐乳生产按生产工段可分为前期培菌和后期发酵。

Sufu fermentation consists of pehtze preparation and ripening according to production stage .

克东腐乳的微生物学研究

Study on the Microorganisms from Kedong Fermented Bean Curd

腐乳基本滋味及其呈味物质的研究

Study on the Basic Tastes and Taste Compounds in Water-soluble Extract of Sufu

高强度脉冲磁场对腐乳的杀菌效果研究

Non-thermal sterilization of Sufu by intense pulsed magnetic field

研究结果表明：腌渍时间会影响腐乳的体态；

The results showed that : the outer formula was affected by salting time .

不同包装材料对腐乳质量的影响

Effect of Different Package Materials on Sufu Quality

应用现代生物技术酿造腐乳的技术探讨

Application of Modern Biotechnology in Brewing Sufu Technology

新型软包装腐乳相关质量指标检测与分析

Detecting and analyzing to the related quality indicatrix of new type package of sufu

可以自由选择，按他们的腐乳自己的品味。

Can be freely selected according to their own taste of fermented bean curd .