传统豆类发酵食品的减盐研究进展

Research Progress on the Salt-Reduction of Traditional Fermented Soybean Products

传统豆类发酵食品具有悠久的发展历史,因其独特的风味和口感而受到人们的喜爱。但是,传统豆类发酵食品中通常含有大量的钠盐,过量食用会对人体健康产生不良影响。本文基于钠盐在传统豆类发酵食品质量和安全方面发挥的重要作用,探讨了传统豆类发酵产品在减盐研究中的困难和挑战,并综述了物理、化学和生物技术方面的减盐策略,为传统豆类发酵食品的减盐研究提供参考。

Traditional fermented soybean products have a long history of development,and they gained popularity among people due to their characteristic flavor and taste.However,traditional fermented legume foods typically contain a large amount of sodium salts,and excessive consumption can have adverse effects on human health.This article is based on the important role of sodium salts in the quality and safety of traditional fermented legume foods.It explores the difficulties and challenges of traditional fermented legume products in salt reduction research,and summarizes salt reduction strategies in physical,chemical,and biotechnology aspects,providing reference for salt reduction research in traditional fermented legume foods.