摘要
纳豆营养丰富,保健价值极高,具有防止骨质疏松、抑制高血糖、溶解血栓、抗菌消毒、预防高血压、抗癌等功能。文章介绍了纳豆的产品形式及营养保健作用,并对纳豆酱的生产工艺作了研究,为其加工生产提供了理论依据和技术指导。
With plenty of nutrition, Natto owns high health value, enjoying functions of preventing osteoporosis, controlling hyperglycemia, dissolving thrombus, antibiosis and sterilizing,guarding against hypertension,and anti-cancer. This paper instructioned the the natto form and physiological function, and studied the processing technique of natto patse. It would be theoretical basis and technical guidance of natto patse process.
出处
《中国调味品》
CAS
北大核心
2008年第3期57-58,共2页
China Condiment
基金
吉林省科技发展计划项目(20070579)
关键词
纳豆酱
生理功能
生产工艺
natto
physiological functions
processing technique
