| 豆豉营养与保健功能的研究 |
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| 引用本文： | 代丽娇,孙森,钱家亮.豆豉营养与保健功能的研究[J].西部粮油科技,2007,32(2):57-59,72. |
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| 作者姓名： | 代丽娇 孙森 钱家亮 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,济南250353 |
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| 摘 要： | 大豆发酵食品豆豉是我国的特色产品，有很高的营养价值。除含有人们熟悉的优质蛋白质、必需脂肪酸、无机盐及维生素外，天然存在的生理活性成分还包括有大豆异黄酮类、大豆低聚糖、大豆皂甙及大豆磷脂等。
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| 关 键 词： | 豆豉 功能成分 大豆制品 大豆异黄酮 纳豆激酶 |
| 文章编号： | 1007-6395（2007）02-0057-03 |
| 修稿时间： | 2006-12-06 |
Studies on Nutrition and Function of Fermented Soya Beans |
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| DAI Li-jiao,SONG Jun-mei,QU Jing-ran.Studies on Nutrition and Function of Fermented Soya Beans[J].China Western Cereals & Oils Technology,2007,32(2):57-59,72. |
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| Authors: | DAI Li-jiao SONG Jun-mei QU Jing-ran |
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| Affiliation: | College of Food and Biology Engineering, Shandong Institute of Light Industry, Jinan 250353 |
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| Abstract: | The soybean fermentation food fermented soybean is our country characteristic product, has the very high nutritional value. Except that includes outside the high quality protein, the essential fatty acid, the inorganic salt and the vitamin which the people is familiar with, the natural existence biological activity cludes the soybean isoflavone class, the soybean low polyose, the soybean soap glucoside and the soybean phosphatide and so on. |
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| Keywords: | fermented soya beans composition of function production of soybean soya isoflavones nattokinase |
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