摘要
近年来,随着我国食品行业的不断创新与发展,豆瓣酱产业也随之呈现稳固上升的趋势,然而开放式的豆瓣制作环境和复杂繁长的制作工序也使得豆瓣酱在生产加工过程中存在某些食品安全隐患。本文探讨了豆瓣酱用料、制曲、发酵和贮藏等环节可能产生的危害物,如黄曲霉毒素B1、肉毒毒素、微生物、生物胺等,以及减少和控制这些有害物质的措施,为豆瓣酱生产过程中的安全控制提供有效借鉴。
In recent years, with the continuous innovation and development of China’s food industry, the Douban sauce industry has also shown a steady upward trend. However, the open-ended bean paste production environment and complex and long production processes also make some food safety risks in the production and processing process. This paper discussed the possible harmful substances, such as aflatoxin B1, botulinum toxin, microorganisms, biogenic amines, etc., which may be produced in the links of bean paste materials, koji making, fermentation and storage, the measures to reduce and control these harmful substances were also discussed, so as to provide an effective reference for the safety control in the production process of bean paste.
作者
黄思瑜
刘方菁
辜世伟
陈世奇
HUANG Si-Yu;LIU Fang-Jing;GU Shi-Wei;CHEN Shi-Qi(Chongqing Institute for Food and Drug Control,Chongqing 401121,China)
出处
《食品安全质量检测学报》
CAS
2020年第19期6798-6803,共6页
Journal of Food Safety and Quality
基金
国家重点研发计划(2017YFC1602000)。
