新型豆基发酵奶研究进展  

Advance in the new soybean yogurt

作　　者：张鸿儒[1] 谢晋 韩迪 连家威 王靖[1] ZHANG Hong-ru;XIE Jin;HAN Di;LIAN Jia-wei;WANG Jing(Institute of Food and Nutrition Development,Ministry of Agriculture,Beijing 100081,China)

机构地区：[1]中国农业科学院农业部食物与营养发展研究所,北京100081

出　　处：《食品与发酵工业》2018年第8期308-313,共6页Food and Fermentation Industries

基　　金：中国农业科学院创新工程项目(CAAS-ASTIP-2018-IFND)

摘　　要：新型豆基发酵奶作为一种新型营养健康食品,逐渐引起人们的重视。我国新型豆基发酵奶产品较少,并且在风味、发酵工艺等方面还存在某些欠缺。结合国内外新型豆基发酵奶的最新研究现状,主要阐述了去除豆腥味、发酵菌种等方面的研究进展。介绍了新型豆基发酵奶提高免疫力、抗癌、降低胆固醇等生理功能,对其前景做出展望。Although new soybean yogurt is gradually popular as a new nutrition health food for people,it is lack in China.There are some deficiencies in the flavor and fermentation technology.Based on domestic and international latest researches,the progresses on removal of beany flavor,fermentation strains and other aspects were reviewed in this paper.Some physiological functions,such as enhancing immunity,anti-cancer,lowering cholesterol by soybean yogurt was introduced in this paper.The prospect of the new soybean yogurt was expected in this paper.

关 键 词：新型豆基发酵奶 豆腥味 发酵菌种 生理功能 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]