发酵豆制品中安全风险因子的研究现状及对策  

Research and counter measures of safety risk factors in fermented soybean products

作　　者：刘琪 张佩娜 陈静 朱蔚姗 蒋立文[1,2] 李世瑞 

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《中国酿造》2018年第2期1-5,共5页China Brewing

基　　金：国家自然科学基金项目(31371828);2017年国家级大学生创新创业训练计划项目(G(S)CX1716;201710537007)

摘　　要：豆豉、豆酱、腐乳作为我国主要的传统发酵豆制品,其消费习惯已经有上千年的历史。随着科学技术发展及人们对健康美食的追求,传统发酵豆制品因存在生产条件粗放、工艺不稳定、标准要求低、质量有安全隐患等问题而成为了消费者关注的热点。该文从几类发酵大豆制品的生产工艺入手,结合目前该领域研究的一些最新成果和技术手段,综述了发酵大豆制品中存在的氨基甲酸乙酯、生物胺、丙烯酰胺、蜡样芽孢杆菌等安全隐患因子研究现状、进展和控制技术,并为未来产业健康发展提出了合理化的建议,以期为传统产业的安全化生产和技术创新提供参考。Douchi, soybean paste and sufu are China＇s main traditional fermented soybean products, whose consumption habits have had thousands of years of history. With the development of science and technology and the pursuit of healthy food,the traditional fermented soybean products have be-come a hot spot for consumers because of the problems such as extensive production conditions,unstable process,low standard requirements and safety risks. From the view of fermented soybean products manufacturing process,combining with the current latest research achievements and tech-nical means,the research status progress and control technology of safety risk factors such as ethyl carbamate,biogenic amine,acrylamide and Bacil-lus cereus was summarized,the potential safety problems in the production process were analyzed based on several kinds of fermented soybean prod-ucts. Some rational suggestions for the future development of health industry were put forward,and some reference for the safe production and tech-nological innovation of traditional industries were provided.

关 键 词：发酵豆制品 氨基甲酸乙酯 生物胺 丙烯酰胺 蜡样芽孢杆菌 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]