非发酵性豆制品生产中的质量控制

Quality control in the production of non-fermented soybean products

非发酵性豆制品是历史悠久的传统食品,品种繁多、风味独特、营养丰富,是几千年来普通老百姓膳食结构中的重要组成成分。随着人们生活水平的提高,平常饮食不均衡使膳食组成出现富营养化而导致高血压、高血脂、高血糖等疾病,素有植物肉之称的非发酵性豆制品逐渐成为餐桌上的主角,更加受人青睐。经过激烈的市场竞争的洗礼,工业化、专业化、规模化、冷链化、包装化的非发酵性豆制品生产厂家脱颖而出,逐渐成为发展的主流。因食品安全事故频繁爆发,国家越来越重视食品生产安全监管。本文总结了非发酵豆制品生产中的质量控制的各因素,以期为消费者提供品质优秀、安全卫生的豆制品。

Non-fermented soybean products are a kind of traditional food with a long history, a variety of varieties, unique flavor and rich nutrition. It is an important component of the diet structure of ordinary people for thousands of years. Along with the improvement of people＇s living standard, the normal diet is not balanced to make the dietary composition appear eutrophication and lead to hypertension, hyperlipidemia, hyperglycemia and other diseases. The non-fermented soybean products, known as vegetable meat, gradually become the leading role on the table, which are more popular. After the fierce market competition, industrialization, specialization, scale, cold chain, packaging of non-fermented soybean products manufacturers stand out, and gradually become the mainstream of development. Due to frequent outbreak of food safety accidents, the state pays more and more attention to food production safety supervision. This paper summarized the factors of quality control in the production of non-fermented soybean products, in order to provide quality, safe and hygienic soybean products for consumers.