传统发酵食品的机遇和创新  

Development and Current Status of Chinese Traditional Fermented Foods

作　　者：李里特[1] 李风娟[1] 王卉[1] 齐珊[1] 刘韫贤[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工（创新版）（中）》2009年第8期61-64,共4页Farm Products Processing

摘　　要：发酵食品是利用微生物的作用而制得的一类产品,在中国有着悠久的历史。以发酵谷类食品、发酵豆类食品和腌渍蔬菜食品为主,介绍了中国传统发酵食品的历史渊源、消费状况,尤其是其优良的营养保健功能,指出了在发展过程中存在的问题,并提出了振兴中国传统发酵食品产业的潜在途径。Fermented foods were obtained by the actions of various microorganisms and they have been consumed in China since ancient times. The history and current consumption situation as well as the nutritional and functional properties of Chinese traditional fermented foods, especially fermented corn foods, fermented soybean foods and fermented vegetables, were introduced in this review paper. Additionally, the problems existed during the development of Chinese traditional fermented foods and some potential ways to prosper the industry were also pointed out.

关 键 词：中国传统发酵食品 保健功能 馒头 发酵豆制品 醋 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]