传统发酵豆制品研究进展

Research Progress of Traditional Fermented Soybean Products

发酵豆制品含有很多对人体有益的功能性成分,长期以来受到中国、日本及东南亚等国家人民的青睐。文章就六大类传统发酵豆制品的定义、分类、功能性成分、微生物发酵过程中的变化、以及生理功效进行系统的综述,同时就目前传统发酵豆制品产业发展中存在的问题进行了讨论,以期为国内发酵豆制品的研究和开发提供参考。

Fermented soybean products contain many functional ingredients that are beneficial to the human body.They have long been favored by people in China,Japan,Southeast Asia and other countries for along time.This thesis systematically reviews the definitions,classifications,functional ingredients,changes of microorganisms in the fermentation process,and physiological functions of the six types of traditional fermented soybean products.At the same time,it also discusses the current problems in the development of traditional fermented soybean products.In order to provide reference for the research and development of domestic fermented soybean products.