摘要
丹贝是以豆类为原料,经少孢根霉短时间发酵而成的一种高蛋白食品。综述丹贝的生产原料、发酵微生物,以及发酵工艺和保健作用,展望其在我国的发展前景,为丹贝大规模生产研究提供技术借鉴。
Tempeh is made from beans, which is a kind of high protein food produced byfermentation of Rhizopus oligosporium in short time. This paper summarized the production raw materials, fermentation microorganisms, fermentation process and health care function of Tempeh, and prospected its development prospect in China, in order to provide technical reference for the large-scale production research of Tempeh.
作者
武悦
王思溥
WU Yue;WANG Sipu(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing Heilongjiang 163319, China)
出处
《农业科技与装备》
2019年第4期36-37,42,共3页
Agricultural Science & Technology and Equipment
基金
黑龙江八一农垦大学研究生创新科研项目
黑龙江八一农垦大学课题(XZR2017-08)
关键词
丹贝
豆类
少孢根霉
发酵工艺
保健作用
Tempeh
beans
Rhizopus oligosporus
fermentation process
healthy function
