周民生,袁超,路志芳,刘慧

• 1:安阳工学院生物与食品工程学院

摘要(Abstract)：

近年来,随着健康饮食意识的不断增强,人们对食品的要求也越来越高,酱类作为一类营养极其丰富、具有多种保健功能的食品,再次受到人们的高度关注。文章从新型酱类食品的开发,传统发酵酱中的微生物组成,酱类生产过程中理化指标动态,新型杀菌技术应用等方面介绍了酱类食品的研究现状,对酱类食品今后的研究方向进行了表述。

关键词(KeyWords)： 酱类食品;新品开发;菌群组成;发酵动态;杀菌新技术

Abstract:

Keywords:

基金项目(Foundation): 安阳工学院博士科研启动基金项目

作者(Author): 周民生,袁超,路志芳,刘慧

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