从专利和文献角度分析酸豆乳研究进展

Analysis on Progress of Fermented Soymilk Based on Patent and Reference

《国民营养计划(2017-2030年)》提到重点推广双蛋白工程,体现国家对豆类蛋白的重视。以豆乳为主要原料经乳酸菌发酵的植物性蛋白发酵食品—酸豆乳,因其全价营养、多重保健功能等而得到越来越多的关注。本文整理了2010-2017年国内外有关酸豆乳的发明专利和文献(期刊和学位论文),分析了目前酸豆乳的主要研究方向和研究内容,进一步对酸豆乳的加工工艺、发酵菌种和保健功能等研究进展进行了综述,以期为酸豆乳产品升级和开发提供科学依据,促进酸豆乳产业的快速发展。

The National Nutrition Program （2017 -2030） mentions to promote the double protein engineer that reflects great emphasis on legume proteins. Fermented soybean milk is one of the vegetable protein food that made by lactic acid bacteria fermentation, and it draws more and more attention due to its rich nutritive value and health function. In this paper, the invention patents and reference （periodicals and dissertations） on fermented soymilk from 2010 to 2017 were summarized. This paper also analyzed the major research directions and contents of fermented soymilk according to the keywords of processing technology, fermented cultureand health function. In general, scientific basis was provided for the upgrading and development of fermented soymilk products, and promoting the rapidly development of fermented soymilk industries.