黄豆酱白点控制措施研究综述  

Review of Research on Control Methods of White Spot in Soybean Paste

作　　者：王立爽 WANG Lishuang(Beijing Liubiju Food Co.,Ltd)

机构地区：[1]北京六必居食品有限公司

出　　处：《中国食品安全》2024年第7期66-71,共6页CHINA FOOD SAFETY

摘　　要：黄豆酱因营养丰富、风味独特等特点而具有巨大的消费市场,但是在发酵和贮藏过程中经常出现形状不规则的白色结晶,俗称“白点”,严重影响了产品外观和销售。尽管没有研究表明白点对人体有害,但学者们一直在寻找可行的解决方案。本文阐述了黄豆酱白点的防治措施,总结了学者们对黄豆酱白点的研究进展,旨在为解决黄豆酱存在的白点问题提供参考。Soybean paste shared huge market because of its high nutritional value and unique flavor,but during the fermentation and storage process,irregular white crystals often appeared,commonly known as " white spots",which seriously affect the appearance and sales of the product.Although no studies have shown that white spots were harmful to human's body,scholars were stil looking for viable solutions.In this article,the control measures of soybean paste white spots were reviewed,the research progress of scholars on soybean paste white spots were summarized,and the key points to solve the white spots in the soybean paste industry were looked forward to,aiming to provide a certain theoretical reference for solving the white spot problem of soybean paste.

关 键 词：黄豆酱 白点 酪氨酸结晶体 控制 

分 类 号：TS2[轻工技术与工程—食品科学与工程]