发酵型牛肉黄豆酱加工工艺研究  

Research on the Processing Technology of Fermented Beef Soybean Paste

作　　者：王雅歌 WANG Yage(Heilongjiang Bayi Agricultural University,Daqing 163316,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163316

出　　处：《食品安全导刊》2025年第3期98-100,共3页China Food Safety Magazine

摘　　要：本文分析了发酵型牛肉黄豆酱的特点与优势,阐述了其在营养价值和保健功能方面的优点,包括优质蛋白的供给、生物活性肽的产生以及对肠道健康的改善作用。同时详细探讨了发酵型牛肉黄豆酱的加工工艺流程,包括原料预处理、发酵准备、主发酵和后处理等关键环节,重点阐述了各环节的工艺参数控制要点及其对产品品质的影响。研究表明,通过科学的工艺控制,可获得风味独特、营养丰富、储存稳定的发酵型牛肉黄豆酱产品。本研究可为开发新型复合蛋白发酵酱料提供技术参考。This paper analyzes the characteristics and advantages of fermented beef soybean paste,and expounds its advantages in terms of nutritional value and health care function,including the supply of high-quality protein,the production of bioactive peptides,and the improvement of intestinal health.At the same time,the processing process of fermented beef soybean paste was discussed in detail,including the key links of raw material pretreatment,fermentation preparation,main fermentation and post-treatment,and the key points of process parameter control and its influence on product quality were emphatically expounded.Studies have shown that fermented beef soybean paste products with unique flavor,rich nutrition and stable storage can be obtained through scientific process control.This study can provide a technical reference for the development of new complex protein fermented sauces.

关 键 词：发酵型牛肉黄豆酱 加工工艺 营养价值 品质控制 

分 类 号：TS264.24[轻工技术与工程—发酵工程]