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Related Experiment Videos

A Chinese fermented soybean food.

B Z Han1, F M Rombouts, M J Nout

  • 1Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands.

International Journal of Food Microbiology
|April 27, 2001
PubMed
Summary

Sufu, a fermented soybean product, is made through fungal solid-state fermentation of tofu followed by aging. This review details its history, processing, and chemical composition.

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Area of Science:

  • Food Science
  • Fermentation Technology
  • Biotechnology

Background:

  • Sufu (furu) is a traditional Chinese fermented soybean product with a cheese-like texture and distinct flavor.
  • It has a rich history dating back to the Wei Dynasty and is commonly consumed with breakfast.
  • Sufu production involves fungal solid-state fermentation of tofu followed by aging in a brine solution.

Purpose of the Study:

  • To provide a comprehensive review of sufu, covering its historical background, diverse processing methods, and chemical composition.
  • To explore the different types of sufu based on processing techniques and resulting characteristics (color, flavor).
  • To consolidate scientific data from Chinese and international sources regarding sufu production and analysis.

Main Methods:

  • Review of scientific literature from Chinese and international sources.
  • Categorization of sufu based on processing methods (mould, natural, bacterial, enzymatic fermentation).
  • Classification of sufu by color and flavor (red, white, grey) based on dressing mixtures.

Main Results:

  • Sufu production involves distinct stages: tofu preparation, pehtze preparation, salting, and ripening.
  • Common fungal starters include Actinomucor spp., Mucor spp., and Rhizopus spp.
  • The review discusses proximate composition, amino acid profiles, and volatile flavor components of various sufu types.

Conclusions:

  • Sufu exhibits significant diversity in processing and characteristics, leading to various distinct types.
  • Understanding the chemical composition, including amino acids and volatile compounds, is crucial for sufu quality.
  • This review synthesizes current knowledge on sufu, highlighting its culinary and scientific significance.

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