摘要
淡豆豉由豆豉演变而来,是我国发酵中药和药食同源中药的代表,具有养生保健的优势,被广泛应用于医药及食品领域。随着现代生物医药领域的发展及肠道相关研究的不断深入,肠道菌群与慢病的相关性被逐渐探明,淡豆豉因具有优质益生元的健康属性而备受关注,同时也为豆豉等大豆发酵食品带来了良好的发展契机。综述了淡豆豉的研究概况,并梳理了以淡豆豉药理药效和传统发酵工艺思路为参考的新型食用豆豉研究进展,以期为开发出兼具安全与美味的新型食用豆豉等大众接受度高的大豆健康产品及相关应用研究提供参考。
Sojae Semen Praeparatum,evolved from fermented soybean,is a representative of fermented Chinese medicine with edible value.It is widely used as medicine and food owing to the healthcare effect.With the development of modern biomedicine and the deepening research on intestine,the correlation between intestinal flora and chronic diseases has been gradually revealed.Sojae Semen Praeparatum has attracted much attention because of its healthcare properties of highquality prebiotics,which brings a good opportunity for the development of fermented soybean foods including fermented soybean.This review introduces Sojae Semen Praeparatum and summarizes the research progress in new types of fermented soybean in terms of pharmacological effects and traditional fermentation process,aiming to provide a reference for the development and application of safe and delicious soybean health products such as new types of fermented soybean with high public acceptance.
作者
王伟明
董坤
霍金海
董文婷
杨启鑫
WANG Wei-ming;DONG Kun;HUO Jin-hai;DONG Wen-ting;YANG Qi-xin(Heilongjiang Academy of Chinese Medicine Sciences,Harbin 150036,China;School of Traditional Chinese Medicine,Southern Medical University,Guangzhou 510000,China)
出处
《中国现代中药》
CAS
2022年第11期2073-2080,共8页
Modern Chinese Medicine
基金
国家自然科学基金(联合基金)重点项目(U20A20400)
财政部和农业农村部:国家现代农业产业技术体系资助项目
药食同源中药发酵关键技术创新中心建设项目(CZKYF2021A002)。
关键词
发酵中药
淡豆豉
新型豆豉
质量提升
功能性评价
fermented Chinese medicine
Sojae Semen Praeparatum
new type of fermented soybean
quality enhancement
functional evaluation
