Fermentationandenzymetechnology创新.pptVIP

Fermentation and enzyme technology 5.1 Introduction of Fermentation Fermented foods are among the oldest processed foods and have formed a traditional (传统的) part of the diet in almost all countries for millennia(数千年). Today they continue to form major sectors of the food processing industry, including baked (烘焙) products, alcoholic drinks, yoghurt, cheese and soy (大豆) products among many others. During food fermentations, the controlled action of selected micro-organisms is used to alter the texture of foods, preserve foods by production of acids or alcohol, or to produce subtle (微妙的) flavors (风味) and aromas which increase the quality and value of raw materials. Today the preservative effect is supplemented by other unit operations, for example pasteurization, chilling (冷冻) or modified atmosphere packaging. History Since fruits ferment naturally, fermentation precedes (领先于) human history. However, humans began to take control of the fermentation process at some point. There is strong evidence that people were fermenting beverages (饮料) in Babylon circa (大约) 5000 BC, ancient Egypt circa 3000 BC, pre-Hispanic (西班牙的) Mexico circa 2000 BC, and Sudan circa 1500 BC. There is also evidence of leavened bread (蓬松面包) in ancient Egypt circa 1500 BC and of milk fermentation in Babylon circa 3000 BC. The Chinese were probably the first to develop vegetable (腌制蔬菜). Fermented foods, by region World wide: alcohol, wine, vinegar, olives (橄榄油), yogurt (酸乳) Asia India: achar, gundruk (尼泊尔一种著名的无盐腌菜，主要由萝卜、芥菜、花椰菜等原料混合制成), Mixed pickle (腌菜), Idli (黑绿豆米饼，印度南部的家常食物,由黑绿豆和稻米蒸制而成) Central Asia: kumis (mare milk马奶), kefir (克非尔,酸乳酒), shubat (camel milk) South East Asia: asinan (酱菜), belacan (辣虾酱), burong mangga (绿芒果酸汁), fish sauce, Kimchi (泡菜), paw-tsaynob in snow (雪里红), sake (日本米酒), soy sauce, szechwan cabbage (四川泡菜), yen tsai (醃菜), stinky tofu（臭豆腐）. Africa: hibiscus (木槿) seed, hot pepper sauce (辣椒沙司), lamoun makbouss (酸柠檬), oilseed (含油种子), Garri (加里, 非洲尼日利亚人的主食,用木薯粉制成) Americas: chee