科学解读中国豆豉的功能保健价值与文化内涵  

A Scientific Understanding of the Functional Value and Cultural Connotation of Douchi

作　　者：张桂香[1] 张炳文[2] 祁国栋[2] 

机构地区：[1]济南大学酒店管理学院,山东济南250002 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《楚雄师范学院学报》2015年第7期11-17,共7页Journal of Chuxiong Normal University

基　　金：我国食文化资源评价体系与激励机制研究;国家社科基金项目;项目编号:13BGL096

摘　　要：针对当前我国豆豉消费水平低、发展缓慢、国际竞争力弱、市场占有率不高等现状。本文从中医食疗、营养与保健价值、现代医学评价、历史文化发展等方面对豆豉进行了系统、科学、全面的解读。以引导消费者科学对待、充分认识中国豆豉的安全性与健康价值,引起政府与媒体的积极关注,共同做好中国传统豆豉资源的传承与保护,扩大中国传统豆豉资源及其文化在国内外消费者中的认知与认同。Nowadays in China, the consumption level of Douchi is much lower. At the same time, the devel-opment of it is relatively slow, the competitiveness in the international market is weak and the market share is not high. According to this, Chinese medicine and dietary appraisals, nutrition and health values, modern medical assessments and historical culture developments of Douchi were interpreted in this article with a systematic, scien-title and comprehensive introduction. The objective of this article is to guide consumers with a scientific attitude and a full understanding for its safety and health value of Douchi, to arouse the government and medias with a posi-tive attention, and thus, to improve the inheritance and protection of China traditional fermented Douchi re-sources, to expand the cognition and identification of its resources and cultures in the domestic and foreign consumers.

关 键 词：豆豉 科学解读 功能保健价值 文化内涵 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]