豆豉营养成分及研究进展  

Research Progress of Douchi and Its Nutrient Components

作　　者：蔡尤林 杜冰[1] 余飞 张嘉怡[1] 林凤英[1] 王超[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]南阳中道生态农业有限公司,河南南阳473399

出　　处：《中国调味品》2015年第6期119-123,共5页China Condiment

摘　　要：豆豉是我国一种传统的大豆发酵食品,因为其独特的风味和丰富的保健功能而备受关注。从豆豉发酵微生物、加工工艺、功能性成分和风味物质等方面,对豆豉近年的研究现状等进行了综述,并对豆豉的推广及应用进行了分析和展望。Douchi,as Chinese traditional fermented soybean food,has attracted people＆#39;s attention because of its unique flavor and rich health function.The research progress of Douchi is reviewed from the aspects of fermentation microorganisms,processing technic,functional ingredients and flavor substances.Finally,the future promotion and application of Douchi is also analyzed and previewed.

关 键 词：豆豉 发酵 功能性成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]