利用多菌种生产传统发酵食品

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 308-311.

利用多菌种生产传统发酵食品

陈楠¹,²,戴传云³

1. 重庆大学
2. 重庆科技学院
3. 重庆科技学院化学化工学院

收稿日期:2011-09-29 修回日期:2013-01-14 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 戴传云 E-mail:cydai@126.com
基金资助:
榨菜发酵剂研制及产业化应用

Multi-start culture for Traditional Chinese ferment food processes

Received:2011-09-29 Revised:2013-01-14 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

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。本文综述了多菌种在传统发酵食品生产中的应用，分析了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参考。

Abstract:

Chinese traditional ferment foods with great variety and special flavor, constitute a major part in food industry. The industrialization process and the standardization of traditional fermented foods may be significantly improved through the use of multi-starter cultures. The paper reviews the research of fermentation with multi-start cultures, and the problems that raised in the production of fermented food with multi-starter cultures were also discussed. The corresponding solutions to these problems were also pointed out, which aimed to provide reference for the traditional food ferment industry.

中图分类号:

TS26

陈楠戴传云. 利用多菌种生产传统发酵食品[J]. 食品科学, 2013, 34(3): 308-311.

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