毛霉型豆豉的研究进展  

Research Progress on Mucor-fermented Soya Bean

作　　者：狄飞达 纪芯钥 邹强 杨静 刘一静[1] 苏秋军 张驰松[1] DI Feida;JI Xinyue;ZOU Qiang;YANG Jing;LIU Yijing;SU Qiujun;ZHANG Chisong(Agricultural Products Processing and Storage Research Institute,Chengdu Academy of Agriculture and Forestry Sciences,Chengdu,Sichuan 611130,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu,Sichuan 610106,China;Sichuan Santai Tongchuan Agricultural Products Development Co.,Ltd,Mianyang,Sichuan 621100,China;Sinochem Modern Agriculture Co.,Ltd.(Southwest Branch),Chengdu,Sichuan 610100,China)

机构地区：[1]成都市农林科学院农产品加工与贮藏研究所,四川成都611130 [2]成都大学药学与生物工程学院,四川成都610106 [3]四川省三台县潼川农产品开发有限责任公司,四川绵阳621100 [4]中化现代农业有限公司(西南分公司),四川成都610100

出　　处：《农产品加工》2021年第3期80-83,共4页Farm Products Processing

基　　金：国家现代农业产业技术体系四川创新团队项目(SCCXTD-2020-20);四川省科技计划重点研发项目(2020YFN0059)。

摘　　要：毛霉型豆豉是我国传统的豆类发酵品,因其营养丰富、风味独特而深受消费者喜爱。通过综述毛霉型豆豉发酵工艺、微生物菌群研究,对其活性成分及保健功效进行阐述,并对安全性问题进行分析,对毛霉型豆豉今后的发展前景进行展望。Mucor-fermented soya bean is a traditional legume fermentation product in China,which is popular among consumers because of its rich nutrition and unique flavor.This paper reviewed the fermentation process and microbial flora of mucor-fermented soya bean,elaborated its active ingredients and health-care efficacy,and analyzed the safety issues.Finally,the future development prospects of mucor-fermented soya bean were prospected.

关 键 词：毛霉型豆豉 微生物 发酵工艺 活性成分 发展前景 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]