”王致和“豆腐乳是我国著名的传统发酵食品之一,下列与发酵技术正确的是 A、发酵过程中控制温度是关

kiko52262022-10-04 11:39:545条回答

”王致和“豆腐乳是我国著名的传统发酵食品之一,下列与发酵技术正确的是 A、发酵过程中控制温度是关
键条件之一 B、发酵过程必须保持空气流通 C、发酵都是由酵母菌完成的 D、蒸煮豆腐后马上加入菌种

已提交,审核后显示!提交回复

共5条回复
comeon_baby 共回答了13个问题 | 采纳率100%
A
B不能空气流通
C不全都是酵母菌
D要先冷却
1年前
jxjqy 共回答了4个问题 | 采纳率
答案选A
1年前
老吉23 共回答了1个问题 | 采纳率
A。排除法。BCD是错的。
1年前
七楼的乔 共回答了1个问题 | 采纳率
A
1年前
南风刀 共回答了1个问题 | 采纳率
答案选A,,,,,细菌有厌氧和好氧,B错, 发酵过程复杂, 有很多细菌,不一定都是酵母c错 不能马上加入,温度过高, 要等冷却d错
1年前

相关推荐

王致和豆腐乳有细、软、香、鲜的独特口味,深受人们的喜爱。毛霉发酵是腐乳制作的关键。毛霉属于 A.病毒 B.细菌 C.真菌
王致和豆腐乳有细、软、香、鲜的独特口味,深受人们的喜爱。毛霉发酵是腐乳制作的关键。毛霉属于
A.病毒 B.细菌 C.真菌 D.酵母菌
藏一手681年前1
刘炳辰 共回答了18个问题 | 采纳率83.3%
C

英语翻译第一段:王致和腐乳酿造技艺传承了毛霉型发酵腐乳的制作工艺,以生产红腐乳和青腐乳为主,其产品以“细、软、鲜、香”为
英语翻译
第一段:
王致和腐乳酿造技艺传承了毛霉型发酵腐乳的制作工艺,以生产红腐乳和青腐乳为主,其产品以“细、软、鲜、香”为主要特点.腐乳是以大豆为原料,以红粬、白酒、白糖、食盐为辅料经微生物发酵而成,腐乳制作的主要工艺包括:大豆经筛选、清洗、浸泡、磨浆、浆渣分离、豆浆加温、凝固、压榨、切块、接菌、前期发酵、腌制、灌装、后期发酵等,从原料投入到成品需经几十道工序,大约一百天的时间
第二段:
王致和臭豆腐是以含蛋白质高的优质黄豆为原料,经过泡豆、磨浆、滤浆、点卤、前期发酵、腌制、灌汤、后期发酵等多道工序制成的.其中腌制是关键,盐量和佐料的多少将直接影响臭豆腐的质量,盐多了,豆腐不臭;盐少了,易造成腐乳的糟烂甚至***.王致和臭豆腐臭中有奇香,是一种产生蛋白酶的霉菌分解了蛋白质,形成了极丰富的氨基酸使味道变得非常鲜美,臭味主要是蛋白质在分解过程中产生了硫化氢气体所造成的.另外,因腌制时用的是黄浆水、凉水、盐水等,使成型豆腐块经后期发酵后呈豆青色.
猪的老大1年前1
仗剑西风 共回答了17个问题 | 采纳率94.1%
The first section:
The Wangzhihe fermented bean curd brewing techniques inherits the hair mould type fermentation fermented bean curd production technology to produce red fermented bean curd and green fermented bean curd is given priority to, its products to "fine, soft, fresh, sweet" as the main characteristics. Fermented bean curd is soybean as raw material, with red 粬, liquor, sugar, salt for materials by microorganism fermentation and become, fermented bean curd production main process includes: soybean after screening, cleaning, soak, pulping, plasma slag separation, soya-bean milk heating, coagulation, squeezing, cut into parts, ground up the inoculation, the fermentation, curing, filling and later fermentation, etc., from raw materials into finished products subject to dozens of process, about one hundred days .
The second paragraph:
the Wangzhihestinky tofu is protein high quality soybean as raw material, through bubble bean, pulping, feed slurry, point halide, the fermentation, curing, irrigation soup, later, fermentation process is made. The curing is the key, salt and seasoning how many will have a direct impact on the quality of fermented bean curd, salt, bean curd not smelly; Less salt, easy to cause the bad bad even corruption fermented bean curd. The Wangzhihe the stinky tofu smelly has strange sweet, is a kind of produce protease of mold break down proteins, formed the very rich in amino acids that taste very delicious, smell is mainly protein in the decomposition process of hydrogen sulfide gas produced by the. In addition, for curing with is yellow slurry water, cold water, salt, etc., so that the forming DouFuKuai later after fermentation is pea green color.