| 传统发酵豆制品研究进展 |
| |
| 引用本文： | 张蒙冉,李淑英,高雅鑫,侯丽真,许斌,侯旭杰,王凤忠. 传统发酵豆制品研究进展[J]. 食品科技, 2021, 0(1): 98-104 |
| |
| 作者姓名： | 张蒙冉 李淑英 高雅鑫 侯丽真 许斌 侯旭杰 王凤忠 |
| |
| 作者单位： | 塔里木大学生命科学学院;中国农业科学院农产品加工研究所 |
| |
| 基金项目： | 中国农业科学院基本科研业务费专项(Y2020PT10);国家农产品质量安全风险评估重大专项(GJFP20200043)。 |
| |
| 摘 要： | 发酵豆制品含有很多对人体有益的功能性成分,长期以来受到中国、日本及东南亚等国家人民的青睐.文章就六大类传统发酵豆制品的定义、分类、功能性成分、微生物发酵过程中的变化、以及生理功效进行系统的综述,同时就目前传统发酵豆制品产业发展中存在的问题进行了讨论,以期为国内发酵豆制品的研究和开发提供参考.
|
| 关 键 词： | 传统发酵豆制品 功能性成分 微生物发酵 生理功效 |
Research Progress of Traditional Fermented Soybean Products |
| |
| ZHANG Mengran,LI Shuying,GAO Yaxin,HOU Lizhen,XU Bin,HOU Xujie,WANG Fengzhong. Research Progress of Traditional Fermented Soybean Products[J]. Food Science and Technology, 2021, 0(1): 98-104 |
| |
| Authors: | ZHANG Mengran LI Shuying GAO Yaxin HOU Lizhen XU Bin HOU Xujie WANG Fengzhong |
| |
| Affiliation: | (College of Life Sciences,Tarim University,Alar 843300,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China) |
| |
| Abstract: | Fermented soybean products contain many functional ingredients that are beneficial to the human body.They have long been favored by people in China,Japan,Southeast Asia and other countries for along time.This thesis systematically reviews the definitions,classifications,functional ingredients,changes of microorganisms in the fermentation process,and physiological functions of the six types of traditional fermented soybean products.At the same time,it also discusses the current problems in the development of traditional fermented soybean products.In order to provide reference for the research and development of domestic fermented soybean products. |
| |
| Keywords: | traditional fermented soybean products functional ingredients microbial fermentation physiological functions |
| 本文献已被 维普 等数据库收录！ |
|
