纳豆的研究现状及展望  

Research Status and Prospect of Natto

作　　者：石晓丹 王家林 马骏 SHI Xiaodan;WANG Jialin;MA Jun(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266000)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,青岛266000

出　　处：《食品工业》2021年第7期227-230,共4页The Food Industry

基　　金：国家绿肥产业技术体系(CARS-22);国家十二五科技支撑计划项目(2011BAD17B04)。

摘　　要：纳豆是一种传统豆类发酵食品,营养价值高且有溶解血栓、降低血压、降低血脂、抑制肿瘤、抗衰老等生理作用。近几年对纳豆的研究热度居高不下,纳豆行业发展也比较迅速。该文对纳豆发酵工艺及优化改进、纳豆的营养价值及生理性质、多元化纳豆产品的开发现状作了综述,对纳豆食品的发展进行展望。Natto is a traditional fermented legume food with high nutritional value and has physiological effects such as dissolving blood clots, lowering blood pressure, lowering blood lipids, inhibiting tumors and anti-aging. In recent years, the research enthusiasm for natto has remained high, and the natto industry has also developed rapidly. Summarize the fermentation process of natto and its optimization and improvement, the nutritional value and physiological properties of natto, summarize the development status of diversified natto products, and look forward to the future development of natto food.

关 键 词：纳豆 发酵工艺 营养价值 保健 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]