大豆发酵食品对机体的保健作用  

The Health Function of Fermented Soybean Food to the Body

作　　者：刘原媛 LIU Yuan-yuan(Chengdu College of Arts and Sciences,Chengdu Sichuan 610401,China)

机构地区：[1]成都文理学院,四川成都610401

出　　处：《食品与发酵科技》2020年第4期65-68,132,共5页Food and Fermentation Science & Technology

摘　　要：大豆发酵食品在我国有着悠久的历史,不仅有着独特的风味,并且营养丰富,深受全国各地人民的追捧。本文以我国特有的传统大豆发酵食品为对象,对其主要营养成分以及保健作用进行探讨,旨在为大豆发酵食品的合理食用与规范化生产提供参考。Fermented soybean food has a long history in China.It is not only unique in flavor,but also rich in nutrition,which popular among people all over the country.This paper mainly focuses on the traditional fermented soybean food in China,and discusses its main nutritional components and health care function,in order to provide reference for the rational consumption and standardized production of fermented soybean food.

关 键 词：大豆发酵食品 营养成分 保健作用 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]