天贝研究进展

Research Progress of Tempeh

天贝是一种起源于中国,盛行于印度尼西亚的真菌型传统发酵豆制品,营养价值丰富,因其高含量的蛋白质和氨基酸可作为肉类的替代品,深受素食者的喜爱。文章针对天贝的营养品质、功能特性、生产工艺、发酵菌种以及发酵过程中营养物质的变化规律进行系统综述,同时就目前天贝产业发展中存在的问题进行讨论,以期为国内天贝食品的研究与开发提供参考。

Tempeh is a fungus-based traditional fermented soybean product,which originated in China and prevailed in Indonesia.Rich in nutritional value,high content of protein and amino acids can be used as a substitute for meat,which is welcomed by vegetarians.This study summarizes the nutritional quality,functional characteristics,production technology,fermentation strains and changes of nutrients during the fermentation process of tempeh.At the same time,the current problems in the development of tempeh industry were discussed,in order to provide reference for the research and development of domestic tempeh food.