摘要
豇豆是一种营养丰富的传统大宗蔬菜。该文概述了豇豆的生理特征、豇豆食品的种类及特点,并且总结了近年来发酵豇豆食品的相关研究现状,指出了特定乳酸菌在豇豆食品中的应用潜力和其特点以及优势,展望了豇豆食品的发展趋势,为今后豇豆的研究提供了一定的理论依据。
Cowpea is a kind of nutritious and traditional bulk vegetables. The physiological feature of cowpea, types and characteristics of cowpea food were outlined, and the related research present situations of fermented cowpea food in recent years were summarized. It pointed out the specific lactic acid bacteria in the application of cowpea food potential and its characteristics and advantages, the development trend of cowpea food were discussed. It provided a theoretical basis for the study ofcowpea in the future.
出处
《中国酿造》
CAS
北大核心
2017年第10期13-16,共4页
China Brewing
基金
湖南省重点研发计划(2016NK2113)
关键词
豇豆
发酵
豇豆食品
进展
cowpea
fermentation
cowpea food
progress
