摘要
发酵豆制品是发酵食品中的一大类,在亚洲国家人民饮食中占重要地位,并逐渐受到西方国家青睐。近年来,发酵豆制品酿造过程中产生的功能因子不断被报道,其抗氧化、降血压、降血糖、溶血栓、抗突变等功能性不断被揭示,引起世界广泛关注。发酵豆制品组分变化的调控对增强营养和富集功能因子意义重大,有利于进一步提升其食用价值,促进人类健康。本文综述发酵豆制品生产过程中与营养和功能相关的部分组分的变化及调控,并对该领域的科学问题进行展望。
Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyse polysaccharides,proteins and lipids to nontoxic products with rich nutrients,a variety of functions and far-reaching impact on human health.Fermented soybean products are a large class of fermented food and hold an important position in Asian people,s diet.It is becoming increasingly popular in western countries.In recent years,a number of functional factors have been reported in fermented soybean foods,which reveal antioxidant,blood pressure reduction,blood sugar reduction,thrombolytic,anti-mutagenic function.Understanding chemical composition change and regulation of fermented soybean products is of great significance to improve human nutrition and functions,thus helping to further enhance the food value of fermented soybean products and promote human health.This paper reviews the changes and regulations of ingredients of nutritional and functional relevance during the production of fermented soybean products.Future trends in research and development of fermented soybean products are also discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第3期292-299,共8页
Food Science
关键词
发酵豆制品
营养
功能因子
调控
fermented soybean products
nutrition
functional factors
regulation
