摘要
在传统发酵豆制品的发酵过程中会出现白色晶体,俗称“白点”,这严重影响产品的外观,导致消费者难以接受。尽管没有发现白点会对人体产生危害,但研究者们仍一直在寻找有效的解决方案。本文就发酵豆制品中白点的组成、形成原因及控制手段进行阐述,总结相关学者对此问题的研究与探讨,并提出当前方法的不足,旨在为解决发酵豆制品中存在的此类问题提供一定的理论参考。
During the fermentation process of traditional fermented soybean products,white crystals appear,commonly known as“white spots”.White spots seriously affect the appearance of the product,making it difficult for consumers to accept it.Although no white spots are found to be harmful to the human body,researchers are still looking for effective solutions.This article describes the composition,causes and control methods of white spots in fermented soybean products,summarizes the research and discussion of related scholars on this issue,and proposes the shortcomings of current methods.It aims to provide a theoretical basis for solving such problems in fermented soybean products.
作者
杨熙
贾鑫
Yang Xi;Jia Xin(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《现代食品》
2020年第17期7-9,12,共4页
Modern Food
基金
腐乳发酵过程中生物胺产生机制及控制技术(北京市自然科学基金青年项目)(编号:6204042)。
关键词
发酵豆制品
白点
酪氨酸
控制方法
Fermented soybean products
White spots
Tyrosine
Control methods
