The Research on Composition Changes of Fermented Bean Curd Products
Based on the study of the fermented bean curd products,this thesis focuses on the correlation between the product preservation time and the corresponding physical and chemical index.The results are as follows:the acid value and peroxide value of fermented bean curd products rose with the increase of the preservation time,as well as the amount of free amino acid in the fermented bean curd products.The results can provide theoretical support for optimizing the production and processing technology of fermented bean curd products in the future.
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