酱类食品生产现状与发展趋势  

Present status and development trend of soybean paste(Jiang) food production

作　　者：周民生[1] 袁超[1] 于海漫 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《中国酿造》2015年第10期1-4,共4页China Brewing

基　　金：安阳工学院博士科研启动基金项目

摘　　要：该文介绍了酱类食品的种类、营养和生产原理,概述了日韩酱类食品和我国酱类食品的生产现状,分析并探讨了酱类食品存在的生产技术和设备的不足以及发酵过程中产生的微生物、理化性等安全隐患问题,并提供了相应的注意事项与解决措施,最后展望了酱类食品的发展前景。The species, nutrition and production principle of soybean paste （Jiang） food were introduced, and the production status of soybean paste food in Korea, Japan and China were summarized. The deficiency of production technology and equipment in soybean paste food, as well as the microbiological, physical and chemical problems in fermentation process were also discussed with corresponding precautions and solutions. At last, the development potential of the soybean paste food was prospected.

关 键 词：酱类食品 生产现状 质量安全 发展趋势 

分 类 号：TS264.2[轻工技术与工程—发酵工程]