摘要
对几种中国传统大豆发酵制品做了简单分析,并与非发酵大豆制品和国外发酵豆制品进行实验对比,结果表明中国传统大豆发酵制品的营养更丰富。同时指出大豆发酵制品目前存在着含盐量过高的问题,会对人体有不良影响。提出企业应在此基础上运用保健食品研究新技术、新方法,深入研究大豆发酵食品活性成分结构,优化生产工艺,降低含盐量,满足人们的需要。
In this paper, the nutrition of several Chinese traditional fermented soybean products were analysized and compared with those of non-fermented soybean products and soy products abroad. The results showed that traditional Chinese fermented soybean products contained high nutrition. The problem of containing high salt content in Chinese traditional fermented soybean products was also brought forward. The enterprises should strengthen the research of traditional fermented soybean food, optimize their production process and reduce the salt content.
出处
《中国酿造》
CAS
北大核心
2010年第2期11-16,共6页
China Brewing
关键词
发酵豆制品
营养
开发研究
fermented soybean product
nutrition
development research.
