传统发酵大豆制品的质量与安全控制探讨  

Discussion on quality and safety control of traditional Chinese fermented soybean products

作　　者：蒋立文[1] 周传云[1] 李宗军[1] 

机构地区：[1]湖南农业大学食品科技学院微生物研究所,湖南长沙410128

出　　处：《中国酿造》2006年第1期1-3,共3页China Brewing

摘　　要：对中国传统大豆发酵制品如豆酱、腐乳、豆豉的生产过程及其产品的质量与安全控制因素进行了分析,对其生产技术的现状和进展进行了阐述,并指出了发酵大豆制品行业存在的问题和提高改进措施。This paper analyzed the production process of traditional Chinese fermented soybean products, e.g. soybean paste, sufu and lobster sauce, as well as the quality and safety factors of the product. The current situation and the development of the processing technology were described in detail. The problems in Chinese existed in fermented soybean food industry and the improving measures were also introduced.

关 键 词：大豆发酵制品 质量与安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]