论文部分内容阅读
臭豆腐虽然营养丰富 ,味道鲜美 ,但不宜多吃。因为臭豆腐的发酵工序是在自然条件下进行的 ,易被微生物污染。据测定 ,臭豆腐中含有大量挥发性盐基氮 ,平均每千克中含 4 .9克 ,含硫化氢平均每千克含 1 0 .5毫克。这两种物质都是蛋白质最后分解的腐败物质 ,对人体有害。另外 ,臭
Although tofu is nutritious, delicious, but should not eat. Stinky tofu fermentation process is carried out under natural conditions, easily contaminated by microorganisms. It has been determined that stinky tofu contains a large amount of volatile base-salt nitrogen, with an average of 4. 9 grams per kilogram, hydrogen sulfide containing an average of 10.5 mg per kilogram. Both of these substances are the last decomposition of protein spoilage, harmful to humans. In addition, smelly