sufu

In this study, change of isoflavone contents and compositions in sufu (fermented tofu) during pre-fermentation and salting was investigated.

研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。

Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms .

腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。

Dice sufu is made primarily of soybean, flour, yellow wine and salt, fermented by enzymes secreted by flour cake Qu added at later stages.

棋子腐乳是以黄豆、面粉、黄酒、食盐等为主要原料，利用后期中添加的面糕曲所分泌的酶精制而成。

Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China.

腐乳是中国传统发酵豆制品，具有风味良好，营养丰富等特点。

The formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe.

腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。

bitterness; soybean protein; White Sufu;

肽酶；苦味值；大豆蛋白；白腐乳；