低盐腐乳的研制及其功能性分析  

Development and Functional Analysis of Low Salt Fermented Bean Curd

作　　者：叶润[1] 殷建忠[1] 吴少雄[1] 

机构地区：[1]昆明医学院营养与食品研究所,昆明650500

出　　处：《农产食品科技》2012年第2期61-64,共4页

摘　　要：腐乳主要含有水解蛋白质、游离氨基酸、核黄素、钙、磷、维生素B12等营养成分和大豆异黄酮、大豆多肽、低聚糖等多种生理活性物质。从低盐腐乳的研制及其营养成分、生理活性物质进行综述，可为腐乳的保健功能研究和开发发酵食品提供途径，并对今后的发展提出了展望。Fermented bean curd contain a variety of nutritional composition such as hydrogen protein, free amino acid, lactoflavin, calcium, phosphorus, vitamin B12, and also a variety of biological active substances such as soybean isoflavone, soybean peptide and oligosaccharide. In this paper, we summarize the development, nutrient content and biological active substances of fermented bean curd. This paper provides a way to the research of sanitarian function of fermented bean curd and the developing of fermented foods, and proposed the future prospects.

关 键 词：低盐 腐乳 研制 分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]