发酵豆制品的功能性及其机理研究现状

Research progress on functional activity and mechanism of fermented soybean food

随着发酵工业的迅速崛起,我国传统发酵豆制品逐步从以生产调味品为主线转型为新兴功能营养性食品。抗氧化,延缓衰老,降血压,降血脂,抑制肿瘤生长等诸多生理功能使发酵豆制品不仅在亚洲饮食中占据重要地位,也为越来越多的西方国家所亲睐。该文对近年来国内外对发酵豆制品的功能性及机理研究的新进展进行了综述,以期为豆制品产业的发展提供理论依据。

With the development of fermentation industry, Chinese traditional fermented soybean food production has changed from condiments to new function nutritional foods step by step. Many physiological functions such as antioxidant, anti-aging, lowering blood pressure, reducing blood lipid and inhibiting tumor growth make fermented soybean products not only occupy an important position in the Asian diet, but also be more and more favored by Western countries. This paper reviewed the new research progress on function and mechanism of fermented soybean products in china and abroad in recent years, in order to provide theoretical basis for the development of functional fermented soybean products industry.