豆酱的加工现状与安全性分析  

Analysis on the security and processing status in soybean sauce

作　　者：胡少新[1] 韩翠萍[1] 江连洲[1] 杨秋萍[2] 魏冬旭[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150050

出　　处：《大豆通报》2007年第4期26-29,共4页Soybean Bulletin

摘　　要：对豆酱的国内外生产现状、安全性及发展前景进行了阐述,对豆酱生产过程及其产品中易出现的安全隐患进行了分析,并对涉及质量问题的不安全因素及其控制技术进行了探讨,提出了改进措施。This article described the domestic and international production status, as well as the security and development prospect of the soybean sauce. The potential safety hazards which would appear in the soybean sauce production process and product was analyzed The safety factors related to quality problem and the improving measures were also proposed.

关 键 词：豆酱 安全性 控制 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]