淡豆豉的研究进展  

Research progress in light-flavor Douchi

作　　者：牛广财[1] 贾亭亭[1] 魏文毅[1] 朱丹[2] 贾建[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《中国酿造》2013年第9期1-5,共5页China Brewing

基　　金："十二五"国家科技支撑计划项目(2012BAD34B03-4)

摘　　要：淡豆豉是我国历史悠久的药食兼用的传统大豆发酵食品,因其种类繁多,营养丰富和风味独特而深受欢迎。文章综述了淡豆豉前发酵(即制曲)和后发酵阶段中的微生物多样性及主要微生物种类,对不同类型药食用淡豆豉的发酵工艺、活性成分、保健功效与产生机制进行了阐述。最后对利用现代高新技术进行淡豆豉的二次开发前景作了分析和展望。Light-flavor Douchi is a traditional fermented soybean food used as food and medicine with a long history in China. It is very popular because of its many kinds, high nutritional value and unique flavor. The microbial diversity and dominant microbial types which existed in the former （koji-making） and the latter fermentation stage were summarized in the paper. The fermentation technology, active components, healthy functions and its mechanism of different light-flavor Douchi were introduced as well. Finally, its secondary development view which used high technology coupled with modem technology was also analyzed and prospected.

关 键 词：淡豆豉 微生物 发酵工艺 活性成分 保健功效 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]