文献类型：期刊文献

中文题名：中国传统发酵大豆制品的营养

英文题名：The nutrition of Chinese traditional fermented soybean products

作者：蔡曼儿[1,2];孙翰[1,3];薄芯[1]

第一作者：蔡曼儿

机构：[1]北京联合大学师范学院应用生物技术系;[2]易美济公共顾问(上海)有限公司;[3]北京二商王致和食品有限公司

第一机构：北京联合大学师范学院

年份：2010

期号：2

起止页码：11-16

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2008】；

语种：中文

中文关键词：发酵豆制品;营养;开发研究

外文关键词：fermented soybean product; nutrition; development research.

摘要：对几种中国传统大豆发酵制品做了简单分析,并与非发酵大豆制品和国外发酵豆制品进行实验对比,结果表明中国传统大豆发酵制品的营养更丰富。同时指出大豆发酵制品目前存在着含盐量过高的问题,会对人体有不良影响。提出企业应在此基础上运用保健食品研究新技术、新方法,深入研究大豆发酵食品活性成分结构,优化生产工艺,降低含盐量,满足人们的需要。
In this paper, the nutrition of several Chinese traditional fermented soybean products were analysized and compared with those of non-fermented soybean products and soy products abroad. The results showed that traditional Chinese fermented soybean products contained high nutrition. The problem of containing high salt content in Chinese traditional fermented soybean products was also brought forward. The enterprises should strengthen the research of traditional fermented soybean food, optimize their production process and reduce the salt content.