Application of traditional fermentation technology

Traditional fermentation technology is an ancient food processing technology, which has been widely used in the production of various foods.

The application of traditional fermentation technology can improve the taste, nutritional value and shelf life of food. For example, the traditional yogurt fermentation technology can convert lactose in milk into lactic acid, thus making yogurt taste better and have a longer shelf life. In addition, traditional bean curd fermentation technology can decompose protein in soybean into more digestible forms, and improve the nutritional value of bean curd.

Traditional fermented foods such as soy sauce and bean curd can also increase the nutritional components and flavor of food through microorganisms such as acid, yeast and lactic acid bacteria produced during fermentation. In addition, traditional fermentation technology can also be used to produce alcohol, vinegar and other beverages, which not only has unique flavor, but also has certain health care functions.

Advantages of traditional fermentation technology:

1. Taste improvement: Traditional fermentation technology can decompose starch, protein and other ingredients in food into more digestible forms through the action of microorganisms, thus improving the taste of food.

2. Improve the nutritional value: Traditional fermentation technology can transform some ingredients in food into more easily absorbed forms, thus improving the nutritional value of food. For example, lactose in yogurt is converted into lactic acid, which makes yogurt easier to digest.

3. Increase the shelf life: Traditional fermentation technology can produce acid, yeast, lactic acid bacteria and other substances through the action of microorganisms, thus inhibiting the growth of harmful bacteria and prolonging the shelf life of food.

4. Flavor enhancement: Traditional fermentation technology can produce acid, yeast, lactic acid bacteria and other substances through the action of microorganisms, thus enhancing the flavor of food and making food more delicious.

5. Health care function: Traditional fermentation technology can produce some beneficial substances, such as lactic acid bacteria and yeast, through the action of microorganisms, which can enhance human immunity and have certain health care functions.