摘要
传统发酵豆制品主要包括腐乳、豆豉、豆酱和酱油等。与未发酵豆制品相比,传统发酵豆制品在发酵过程中产生新的功能性物质,不仅风味独特、易于消化吸收,而且在营养保健等方面更具优势。该文从传统发酵豆制品的营养功能成分、活性以及发酵豆制品食用安全等方面进行综述,旨在促进深入研究发酵豆制品中活性物质种类与结构,并为发酵豆制品生产工艺优化和食用安全提供参考。
The traditional fermented soybean products in China mainly include sufu,fermented soybeans,soybean paste and soy sauce.Compared with unfermented soybean products,traditional fermented soybean products produced new functional substances in the fermentation process,which not only had the advantage of unique flavor,easy to digest,but also more superior in nutritional and functional aspects.The nutritional and functional ingredients,activities and edible safety of traditional fermented soybean products were reviewed,in order to promote the further study of the types and structures of active substances in fermented soybean products,and to provide reference for the optimization of production technology and edible safety of fermented soybean products.
作者
贾璠
郭霞
何晨
李庆雷
王秀伶
JIA Fan;GUO Xia;HE Chen;LI Qinglei;WANG Xiuling(College of Life Sciences,Hebei Agricultural University,Baoding 071000,China)
出处
《中国酿造》
CAS
北大核心
2019年第4期1-6,共6页
China Brewing
基金
河北省应用基础研究计划(重点基础研究)基金资助项目(16962504D)
国家自然科学基金资助项目(30670057)
关键词
传统发酵豆制品
营养功能成分
食用安全
traditional fermented soybean products
nutritional and functional ingredients
edible safety
