|
|||||
|
|
| 豇豆食品的开发现状与展望 | |
| 引用本文： | 刘楚岑,谭兴和,张春燕,王 锋,郭红英,李清明,周红丽,刘宗敏,王栏树,严钦武.豇豆食品的开发现状与展望[J].中国酿造,2017,36(10):13. |
| 作者姓名： | 刘楚岑 谭兴和 张春燕 王 锋 郭红英 李清明 周红丽 刘宗敏 王栏树 严钦武 |
| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128； 2.食品科学与生物技术湖南省重点实验室，湖南长沙410128； 3.湖南佳宴食品有限公司，湖南长沙410000； 4.湖南插旗菜业有限公司，湖南岳阳414000 |
| 基金项目： | 湖南省重点研发计划（2016NK2113） |
| 摘 要： | 豇豆是一种营养丰富的传统大宗蔬菜。该文概述了豇豆的生理特征、豇豆食品的种类及特点，并且总结了近年来发酵豇豆食品的相关研究现状，指出了特定乳酸菌在豇豆食品中的应用潜力和其特点以及优势，展望了豇豆食品的发展趋势，为今后豇豆的研究提供了一定的理论依据。 |
| 关 键 词： | 豇豆 发酵 豇豆食品 进展 |
Development present situation and prospect of cowpea food |
|
| LIU Chucen,TAN Xinghe,ZHANG Chunyan,WANG Feng,GUO Hongying,LI Qingming,ZHOU Hongli.Development present situation and prospect of cowpea food[J].China Brewing,2017,36(10):13. | |
| Authors: | LIU Chucen TAN Xinghe ZHANG Chunyan WANG Feng GUO Hongying LI Qingming ZHOU Hongli |
| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3.Hunan Jiayan Food Co., Ltd., Changsha 410000, China; 4.Hunan Chaqi Vegetables Industry Co., Ltd., Yueyang 414000, China |
| Abstract: | Cowpea is a kind of nutritious and traditional bulk vegetables. The physiological feature of cowpea, types and characteristics of cowpea food were outlined, and the related research present situations of fermented cowpea food in recent years were summarized. It pointed out the specific lactic acid bacteria in the application of cowpea food potential and its characteristics and advantages, the development trend of cowpea food were discussed. It provided a theoretical basis for the study of cowpea in the future. |
| Keywords: | cowpea fermentation cowpea food progress |
| 本文献已被 CNKI 等数据库收录！ | |
| 点击此处可从《中国酿造》浏览原始摘要信息 | |
| 点击此处可从《中国酿造》下载全文 | |