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腐乳制作的原理
更新时间: 2020-07-15 00:00:00  

腐乳的制作主要是利用了微生物发酵的原理,主要参与的微生物是青霉,豆腐上生长的白毛是毛霉的白色菌丝,严格地说是直立菌丝,豆腐中还有匍匐菌丝,豆腐中的蛋白质和脂肪经微生物分解为小分子肽,氨基酸和甘油、脂肪酸等,再经加工腌制成为腐乳。

关键词: 腐乳 制作 原理

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