黄豆酱关键工艺对其品质影响研究进展

Research progress on the effects of key processes on soybean paste quality

黄豆酱具有巨大的国内消费市场,但因产品的工艺品质差异性使其在国际市场上竞争力低,知名度不比同类产品日本纳豆和韩国大酱高。为积极推广优质中国传统特色食品,提高我国豆酱制品的市场竞争力,并进一步提升工业化生产黄豆酱品质,现从黄豆酱生产工艺中选料、制酱过程中的影响因素,如浸泡黄豆、蒸煮工艺及在酱的发酵过程中添加发酵剂和杀菌工艺等角度对影响黄豆酱品质的因素进行归纳总结,为工业化生产黄豆酱进一步研究和应用提供参考。

Soybean paste shared huge domestic market, but its international market competitiveness was lower than similar products of Japanese Natto and Korean sauce, due to technological quality differences. Aiming at promoting the traditional Chinese food, improving the quality of soybean paste,and improving the market competitiveness of China's soybean paste products, the production process of soybean paste and its effects on the quality of soybean paste were reviewed, including the effects of soaking processing, cooking technology and adding starter in the fermentation process and sterilization technology on the quality of soybean paste, which provided reference for industrialized production and application of soybean paste.