绿豆发酵制品及其功能活性研究  

Research progress fermented food and its functional properties of mung bean

作　　者：王立[1] 任思 周素梅[2] 易翠平 佟立涛[2] 王丽丽[2] 周闲容[2] WANG Li;REN Si;ZHOU Su-mei;YI Cui-ping;TONG Li-tao;WANG Li-li;ZHOU Xian-rong(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;School of Chemistry and Food Engineering,Changsha University of Scienceand Technology,Changsha Hunan 410114,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]中国农业科学院农产品加工研究所,北京100193 [3]长沙理工大学化学与食品工程学院,湖南长沙410114

出　　处：《食品与机械》2019年第2期231-236,共6页Food and Machinery

基　　金：现代农业产业技术体系专项资金资助项目(编号:CARS-08-G19)

摘　　要：主要介绍了绿豆的品质特点和绿豆发酵过程中微生物菌种类型的变化,以及主要的绿豆发酵食品及发酵绿豆的功能性质,对目前生产加工过程中存在的问题进行分析,并提出了解决建议。In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore. the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.

关 键 词：绿豆 发酵食品 营养及品质特点 发酵菌株 功能性质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]