腐乳是中国传统的微生物发酵大豆制品，因其营养价值极高而素有“东方奶酪”之称，但由于腐乳生产工艺独特，且腐乳发酵是复杂的微生物代谢过程，很容易出现一些产品质量问题。本文特别针对严重影响腐乳外观的白点问题进行了论述，分析了其主要成分为酪氨酸及草酸钙等微生物形成白点的机理，最后提出了利用中草药配方关键技术防治的研究方法。
Fermented bean curd is a traditional microbial fermented soybean product in China. It is known as “Oriental Cheese” because of its high nutritional value. However, due to the unique production process of fermented bean curd and because fermented bean curd is a complex microbial metabolic process, some product quality problems are easy to occur. This article specifically discusses the white point problem that seriously affects the appearance of fermented bean curd, analyzes the mechanism of the formation of white points by microorganisms such as tyrosine and calcium oxalate, and finally puts forward research methods using key techniques of Chinese herbal medicine formulas to prevent and cure.
