| 毛霉型豆豉的研究进展 |
| |
| 引用本文： | 狄飞达,纪芯钥,邹强,杨静,刘一静,苏秋军,张驰松.毛霉型豆豉的研究进展[J].农产品加工．学刊,2021(3). |
| |
| 作者姓名： | 狄飞达 纪芯钥 邹强 杨静 刘一静 苏秋军 张驰松 |
| |
| 作者单位： | 成都市农林科学院农产品加工与贮藏研究所;成都大学药学与生物工程学院;四川省三台县潼川农产品开发有限责任公司;中化现代农业有限公司（西南分公司） |
| |
| 基金项目： | 国家现代农业产业技术体系四川创新团队项目(SCCXTD-2020-20);四川省科技计划重点研发项目(2020YFN0059)。 |
| |
| 摘 要： | 毛霉型豆豉是我国传统的豆类发酵品,因其营养丰富、风味独特而深受消费者喜爱。通过综述毛霉型豆豉发酵工艺、微生物菌群研究,对其活性成分及保健功效进行阐述,并对安全性问题进行分析,对毛霉型豆豉今后的发展前景进行展望。
|
| 关 键 词： | 毛霉型豆豉 微生物 发酵工艺 活性成分 发展前景 |
Research Progress on Mucor-fermented Soya Bean |
| |
| DI Feida,JI Xinyue,ZOU Qiang,YANG Jing,LIU Yijing,SU Qiujun,ZHANG Chisong.Research Progress on Mucor-fermented Soya Bean[J].Nongchanpin Jlagong.Xuekan,2021(3). |
| |
| Authors: | DI Feida JI Xinyue ZOU Qiang YANG Jing LIU Yijing SU Qiujun ZHANG Chisong |
| |
| Institution: | (Agricultural Products Processing and Storage Research Institute,Chengdu Academy of Agriculture and Forestry Sciences,Chengdu,Sichuan 611130,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu,Sichuan 610106,China;Sichuan Santai Tongchuan Agricultural Products Development Co.,Ltd,Mianyang,Sichuan 621100,China;Sinochem Modern Agriculture Co.,Ltd.(Southwest Branch),Chengdu,Sichuan 610100,China) |
| |
| Abstract: | Mucor-fermented soya bean is a traditional legume fermentation product in China,which is popular among consumers because of its rich nutrition and unique flavor.This paper reviewed the fermentation process and microbial flora of mucor-fermented soya bean,elaborated its active ingredients and health-care efficacy,and analyzed the safety issues.Finally,the future development prospects of mucor-fermented soya bean were prospected. |
| |
| Keywords: | mucor-fermented soya bean microbe fermentation technology active components prospect |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
