几种传统酸浆的制作工艺、应用及研究进展  

Production process,application and research progress of several traditional sour pulp

作　　者：李毅昊 赵仕达 李海阳 李阳[1,2,3] 徐建强 侯颖[1,2,3] LI Yihao;ZHAO Shida;LI Haiyang;LI Yang;XU Jianqiang;HOU Ying(School of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Food Microbiology Engineering and Technology Research Center,Luoyang 471023,China;University Key Laboratory of Microbiology Resources Development and Utilization of Henan University of Science and Technology,Luoyang 471023,China;School of Horticulture and Plant Protection of Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品微生物工程技术研究中心,河南洛阳471023 [3]微生物资源开发与利用河南科技大学重点实验室,河南洛阳471023 [4]河南科技大学园艺与植物保护学院,河南洛阳471023

出　　处：《食品与发酵工业》2024年第19期388-396,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31400098);河南省高等学校重点科研项目(22B180002);河南科技大学大学生研究训练计划(SRTP)项目(2022213)。

摘　　要：酸浆是豆类或薯类等农作物加工过程中,自然发酵形成的一种乳白色、酸性浆状产物。在我国使用酸浆加工农产品已经拥有数百年的历史,主要用于红薯淀粉、绿豆淀粉的加工和酸浆豆腐的制作等;也有一些地区用酸浆制作具有地方特色的美食如北京豆汁、洛阳浆面条和西北地区浆水面等。目前对于酸浆的研究主要聚焦于酸浆的微生物多样性组成、酸浆中微生物的分离鉴定及其在农产品加工中的应用等。本文主要从常用酸浆的制作工艺、应用和酸浆的研究进展等展开论述,并对酸浆未来的研究方向进行展望。Sour pulp is a milky white,acidic slurry product formed by natural fermentation during the processing of crops such as beans or potatoes.The use of sour pulp to process agricultural products has a history of hundreds of years in China,mainly for the processing of sweet potato starch,mung bean starch and sour bean curd.In some areas,sour pulp is used to make food with local characteristics,such as Beijing bean juice,Luoyang and Northwest pulp noodles.At present,the research of sour pulp focuses on the microbial diversity composition,the isolation and identification of microorganisms and its application in agricultural products processing.In this paper,the production process,application and research progress of common sour pulp are discusses,and the future research direction of sour pulp is prospected.

关 键 词：酸浆 乳酸菌 制作工艺 应用 研究进展 

分 类 号：TS205.5[轻工技术与工程—食品科学]