腐乳的营养价值及其生理活性  

Nutritional Value and Physiological Activity of Sufu

作　　者：庄洋[1] 田盼盼[2] 单长海 莫开菊[1] 

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]湖北民族学院科技学院,湖北恩施445000 [3]恩施州质量监督检验所,湖北恩施445000

出　　处：《湖北民族学院学报（自然科学版）》2016年第2期179-183,188,共6页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：恩施州科学技术局项目(恩州科业[2014]18号)

摘　　要：综述了腐乳的分类,发酵常用菌.归纳了各发酵方法所涉及到的发酵菌种以及对该发酵方法的优缺点进行了陈述,并对腐乳发酵过程中各种营养成分的变化进行了归纳总结,然后对其各营养因子的生理功能进行了介绍,同时还对腐乳发酵过程中可能产生的不良因子进行了概括并探讨了一些解决措施.最后对腐乳的研究进展做了追述.本文还对腐乳在我国的生产进行了总结,对腐乳今后的研究和发展方向进行了初步探讨,旨在对今后的腐乳生产及消费做出指导.This paper summarizes the classification of common bacteria fermented pickled sufu and the fermentation methods related to fermentation,the advantages and disadvantages of the methods and the fermentation process in a variety of nutrients changes and then introduces its physiological function of its nutrition factor. At the same time,it also summarizes the possible adverse factors during the fermentation of sufu and discusses some measures to solve.Then the research progress of pickled sufu is discussed. And the pickled sufu production in China is summarized to provide guidance for the production and consumption of pickled sufu.

关 键 词：腐乳 分类 发酵 营养 功能 进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]