التفاصيل البيبلوغرافية
| العنوان: |
Research Progress on the Stability of Edible Jiaosu Products |
| المؤلفون: |
Wenzhao ZHOU, Wenping HUANG, Hua ZHANG, Junsheng QI, Nong ZHOU, Tianfu CHEN, Dongqin GUO |
| المصدر: |
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 32-41 (2024) |
| بيانات النشر: |
The editorial department of Science and Technology of Food Industry, 2024. |
| سنة النشر: |
2024 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
edible jiaosu, stability, influencing factors, proposal, Food processing and manufacture, TP368-456 |
| الوصف: |
Edible jiaosu is one type of food with many bioactive substances, which is very beneficial to human health. The stability of edible jiaosu is the key and difficult point to the development to the new jiaosu products. Currently, many studies on edible jiaosu have been conducted both domestically and internationally. However, there has been no systematic induction and summary until now. Therefore, based on the existing research results, this article summarizes the detection models and evaluation indicators related to the stability of jiaosu products. It shows that the main models include the predicting shelf life dynamics models. The stability indicators mainly include the sensory evaluation, pH index, the functional evaluation, the content of activity, and the probiotic content, among which the sensory evaluation and the antioxidant activity are the main evaluation indicators for the most stability evaluation. The factors that affect the stability of edible jiaosu products include the production process conditions (breeding strain, and fermentation time), the post-processing and the storage environment. The summary shows that by selecting suitable strains or mixed strains for fermentation, reasonable adjustment of fermentation time, adopting appropriate sterilization and drying methods, other post-processing methods, and using the low temperature, dark, anaerobic conditions are all beneficial to improve the stability of jiaosu products. It is recommended to further explore the selection of advantageous strains, research on post processing techniques, and stability regulations for jiaosu processing in the future. In summary, this paper summarizes the evaluation models and indicators for the stability of edible jiaosu, pointed out that production the process conditions, the post-processing of edible enzyme products, and the storage environment have a significant impact on the stability of edible jiaosu, and proposed measures and suggestions to improve its stability. This work provides a theoretical reference basis and guidance for promoting the stability of edible jiaosu and the development of its related industries. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
Chinese |
| تدمد: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023050342 |
| URL الوصول: |
https://doaj.org/article/de72aca7cd3b429090e3a93e7937d579 |
| رقم الانضمام: |
edsdoj.72aca7cd3b429090e3a93e7937d579 |
| قاعدة البيانات: |
Directory of Open Access Journals |