传统发酵豆制品生产过程中的安全隐患及改进措施

Potential safety hazards and improvement measures in the production of traditional fermented soybean products

中文关键词:  发酵豆制品  食品安全  豆豉  腐乳  酱油

英文关键词:fermented soybean products  food safety  Douchi  pickled tofu  soy sauce

中文摘要:

      我国传统的发酵豆制品是以富含植物蛋白的大豆、豆粕等为主要原料, 通过发酵微生物酶的作用, 发酵水解生成多种氨基酸、各种糖及多种小分子化合物, 在经过复杂的生物化学变化形成的各种发酵制品, 包括腐乳、豆豉、豆酱、酱油等。传统发酵豆制品具有独特的风味、丰富的营养和保健功能深受大众喜爱。然而, 传统发酵豆制品特殊的生产方式使在其原料加工、发酵生产、运输、贮藏过程中存在安全隐患, 影响产品质量的稳定性和食用的安全性, 因此发酵豆制品的食品安全性成为了目前研究的热点问题之一。文章从传统发酵豆制品的主要种类、产品风味及生产工艺特点, 生产原料的安全性问题, 发酵微生物的安全性问题, 发酵代谢产物的安全性问题等方面对传统发酵豆的生产过程及其产物的安全控制因素的现状和不足进行了分析, 并指出了发酵豆制品生产安全控制的改进措施, 旨在为相关企业生产管理提供参考。

英文摘要:

      The traditional fermented soybean products use soybean and soybean meal as the main raw materials. Through the fermentation of microbial enzymes, they are fermented into hydrolysis of various amino acids, sugars and a variety of small molecules. After complex biochemical changes, a variety of fermented products are made out, such as pickled tofu, bean paste, soy sauce, fermented black bean, etc. The traditional fermented bean products have a unique flavor, rich nutrition and health care functions, and are popular with the public. However, the special production methods of traditional fermented soybean products have potential safety problems in the process of raw material processing, fermentation, transportation and storage, and it affects the stability of the product quality and the safety of the food, so the food safety of fermented soybean products has become one of the hot topics. This paper reviewed the production process of traditional fermented soybean products and the safety control factors of their products from the aspects of main types of fermented soybean products, the product flavor and the characteristics of the production process, the safety of raw materials, the safety of fermented microorganisms, the safety of fermentation metabolites and so on. The current situation and disadvantages of the processing technology were also analyzed in detail and improvement measures for safety control of fermented soybean production were also proposed.