Physiochemical and taste characteristics of traditional Chinese fermented food sufu

Abstract

Sufu, Chinese traditional fermented soybean product, was manufactured by solid-state microorganism fermentation of tofu. Its manufacturing technology basically included three stages: prefermentation, curing, and post-fermentation. In addition, it is also considered as a health food due to antihypertensive activity, antioxidative effect, and so on (Cai et al., 2016; Ma et al., 2012). According to differences in fermentation starter, sufu is divided into three categories including mold-fermented sufu, bacteriafermented sufu and naturally fermented sufu. Mucor is common starter used for the sufu production. Wei et al. (2020) explored the effect of different Mucor strains on sufu quality and found that these strains had their own advantages. Yang et al. (2021) monitored the changes of risk factors in the fermentation process of sufu with pure Mucor starter, andfv found that Mucor racemose was

Quality monitoring during sufu fermented process and establishment of random forest prediction model

“…The salt content of the salt pehtze increased significantly to 11.31 ± 0.11 g/100 g. With the addition of the dressing mixture, the salt content (calculated as NaCl) gradually declined. When the salt contents inside and outside the sufu were close, the change in salt content stabilised, and the overall change was basically consistent with the change of salt content in sufu fermentation process reported by Xi et al ., 2022. Figure 4d showed the changes of moisture content.…”