发酵豆豉的研究进展
豆豉是一类我国传统发酵的大豆制品, 在我国和亚洲国家饮食中占有非常重要的地位, 受到世界很多国家的青睐。近年来在豆豉酿造过程中产生的功能因子不断被研究发现, 其抗氧化、降血糖、溶血栓、抗突变等功能被不断揭示。同时, 发酵本身对改善大豆制品的营养组成、风味、富集营养和功能因子、保障食品安全方面意义重大, 大豆制品发酵后营养成分变化可进一步提升营养价值。本文对豆豉生产现状、研究现状等进行了综述, 并对豆豉发酵中的科学问题进行了阐述和展望。
Douchi is a large class of fermented soybean food and has played an important role in the diet of Asian countries. It is becoming increasingly popular in the world. In recent years, a number of functional factors have been reported in such fermented soybean foods, which have showed some antioxidant effects, including blood pressure reduction effect, blood sugar reduction effect, and thrombolytic and anti-mutagenic functions. The studies found that the fermented process and storage period of Douchi could also significantly improve the nutritional components, flavor, function, and safety, which were helpful to further enhance the value of fermented Douchi. This paper reviewed the research progress of Douchi production. Future trends in research and development of fermented Douchi had also been prospected.
标题：发酵豆豉的研究进展
英文标题：Research progress of Douchi fermentation
作者：
蒋立文 1.湖南农业大学食品科技学院食品科学与生物技术湖南省重点实验室;2.湖南省发酵食品工程技术研究中心
中文关键词:豆豉,发酵豆制品,风味,功能因子,
英文关键词:Douchi,fermented soybean food,flavor,functional factors,
发表日期：2013-10-05
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