国内外发酵豆乳研究发展现状  

Research Progress on Domestic and International Fermented Soymilk

作　　者：董喜梅[1] 包艳[1,2] 张勇[1] 刘勇[1] 王水泉[1] 孙天松[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,国家奶牛产业技术研发中心乳制品研究室,内蒙古呼和浩特010018 [2]包头医学院公共卫生学院,内蒙古包头014030

出　　处：《大豆科学》2010年第5期883-888,共6页Soybean Science

基　　金：现代农业产业技术体系建设专项资助资助(nycytX-0501)

摘　　要：发酵豆乳是利用微生物的发酵作用制成的一种发酵豆制品,由于其具有良好的口感、丰富的营养价值和特有的益生作用受到越来越多的关注。该文对发酵豆乳所应用的微生物种类、发酵形式、发酵豆乳的保健功效和发酵过程对豆乳中生物活性物质的影响等国内外相关研究进展进行了阐述,并提出了生产中应注意的问题,以期为发酵豆乳的进一步研究提供理论依据。Fermented soymilk is one of soy products prepared by microbial fermentation. It has obtained more and more con- cerns because of its well taste, high nutrient value and probiotic effects. The influence of different starter cultures on the pro- duction of bioactive compounds in fermented soymilk and the technology of fermentation were reviewed in this paper. Moreo- ver, the recent study processes of fermented soymilk health-promoting properties were also mentioned around domestic and o- verseas. Besides, the problems which should be paid attention to in the course of manufacturing were proposed, too. This study may make sense for further investigation of fermented soymilk.

关 键 词：发酵豆乳 益生菌 生物活性物质 降血压 调节血脂 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]