摘要
发酵豆制品以其富含营养、易于消化、风味独特的特点在亚洲市场上颇受欢迎,但其中的腐乳、豆豉和豆酱等产品很容易出现白点。白点是由酪氨酸为主的过饱和氨基酸结晶形成,难以根除,严重影响了产品质量和销售。该文综述了发酵豆制品中白点的组成及形成机理,探讨了发酵豆制品在前发酵工艺和后发酵工艺中对白点的防治措施,展望未来发酵豆制品行业中解决白点问题的关键点,以期为发酵豆制品的生产工艺优化和发酵豆制品行业的发展提供参考。
Fermented soybean products are popular in the Asian market because of their rich nutrition,easy digestion and unique flavor.However,some products including sufu,Douchi,and bean paste are prone to generate white spots.White spots are composed of tyrosine-based supersaturated amino acid crystals,which are difficult to eradicate,thus seriously affecting the product quality and sales.In this article,the composition and formation mechanism of white spots were reviewed,their prevention and control measures in fermented soybean products in the pre-fermentation and post-fermentation process were discussed,and the key points of solving white spots in the fermented soybean products industry in the future were looked forward,to provide a reference for the production process optimization and industry development of fermented soybean products.
作者
张锦航
钟武
郭小
李二虎
ZHANG Jinhang;ZHONG Wu;GUO Xiao;LI Erhu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《中国酿造》
CAS
北大核心
2021年第7期28-32,共5页
China Brewing
基金
校企合作技术开发项目(0220200054)
华中农业大学大学生创新创业训练项目(2020F14)。
关键词
发酵豆制品
白点
酪氨酸
控制
fermented soybean products
white spots
tyrosine
control
作者简介
张锦航(1995-),男,硕士研究生,研究方向为果蔬加工;通讯作者:李二虎(1982-),男,副教授,博士,研究方向为发酵微生物。
