淡豆豉的生理活性和生产工艺研究进展
淡豆豉是一种药食同源的食品原料, 具有“解表除烦”、抗氧化、抗菌、降血糖、溶血栓等多种药理活性。本文对目前淡豆豉的生理活性研究现状及其物质基础进行了总结; 并且通过结合淡豆豉发酵过程中微生物菌群及活性成分的变化规律, 对主要有效成分如大豆异黄酮、豆豉纤溶酶、γ-氨基丁酸等的合成调控进行初步分析, 并进一步总结了淡豆豉的工艺优化现状和不足之处, 对淡豆豉的产业化生产和高值化利用提出合理建议与展望, 以期为淡豆豉的产业化提供提供科学的指导。
Seme sojae Preparatum (SSP) is a kind of food material which can also be served as traditional Chinese medicine, which displays various pharmacological activities such as “Jiebiaochufan” antioxidant, hypoglycemic, antibacterial, and thrombolytic activity. This paper summarized the current research status and efficacious material basis of the physiological activity of SSP, and analyzed fermentation control of the main effective ingredients (e.g. soybean isoflavone and Douchi plasmin, γ-aminobutyric acid, etc) by combining the changes of microbial flora and active components during the fermentation process of SSP. Furthermore, the present situations and deficiency of process optimization of SSP were discussed, and reasonable suggestions and prospects for the industrialization and high-value utilization of SSP were put forward, in order to provide scientific guidance for the industrialization of SSP.
标题：淡豆豉的生理活性和生产工艺研究进展
英文标题：Research progress on physiological activity and processing technology of Semen sojae Praepatum
作者：
陈怡 湖南农业大学食品科学技术学院；食品科学与生物技术湖南省重点实验室
刘洋 湖南农业大学食品科学技术学院；食品科学与生物技术湖南省重点实验室
覃业优 湖南坛坛香食品科技有限公司
蒋立文 食品科学与生物技术湖南省重点实验室
李跑 湖南农业大学食品科学技术学院
廖卢艳 湖南农业大学食品科学技术学院
中文关键词:淡豆豉,生理活性,炮制工艺,
英文关键词:Seme sojae Preparatum,physiological activity,processing technology,
发表日期：2020-07-10
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