| 低胆固醇发酵肉制品的研究与开发 |
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| 引用本文： | 刘丽莉,杨协立,张仲欣.低胆固醇发酵肉制品的研究与开发[J].食品科学,2005,26(9):632-636. |
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| 作者姓名： | 刘丽莉 杨协立 张仲欣 |
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| 作者单位： | 1. 河南科技大学食品与生物工程学院,河南,洛阳,471003
2. 三门峡双洋商贸有限公司,河南,三门峡,472000 |
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| 摘 要： | 本文着手于胆固醇的危害和低胆固醇发酵肉制品研发的意义，对于目前国内外乳酸菌发酵降低胆固醇的现状与趋势进行了分析和阐述；并同时提出了现存的问题。表明低胆固醇发酵肉制品研发的具有现实的可行性。
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| 关 键 词： | 胆固醇 低胆固醇发酵肉制品 降低胆固醇 乳酸菌 |
| 文章编号： | 1002-6630（2005）09-0632-05 |
| 收稿时间： | 2005-05-28 |
| 修稿时间： | 2005-05-28 |
Research and Development on the Low Cholesterol of Fermented Meat Products |
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| LIU Li-li,YANG Xie-li,ZHANG Zhong-xin.Research and Development on the Low Cholesterol of Fermented Meat Products[J].Food Science,2005,26(9):632-636. |
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| Authors: | LIU Li-li YANG Xie-li ZHANG Zhong-xin |
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| Affiliation: | 1.Food and Bioengineering College, Henan University of Science and Technology, Luoyang 471003,China; 2.Commercial Company of Shuang Yang, Sanmenxia 472000,China |
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| Abstract: | his text sets about the danger of the cholesterol and the meaning of research and development on the low cholesterol of fermented meat products, to analyze and study domestic and international current situation and trend of lactic acid bacteria degrading cholesterol ; and at the same time put forward the extant questions. Expressing the low cholesterol fermented meat products to have the realistic possibility. |
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| Keywords: | cholesterol low cholesterol fermented meat products degradinging cholesterol lactic acid bacteria |
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