大豆发酵食品-豆酱的研究进展

摘要

豆酱是传统大豆发酵食品之一,具有独特的风味,营养丰富,为亚洲各地人们所喜爱.该文概述了豆酱的历史来源、功能、发酵代谢产物、发酵影响因素等方面的研究进展,期望为今后工业生产高品质豆酱提供理论依据,并对今后豆酱的研究方向提出建议.%Soybean paste is one of the traditional fermented soybean food,which has unique flavor,rich nutrition,and it is loved by people all over Asia.This paper summarized the research progress of the soybean paste in historical origin,functions,fermentation metabolites and influence factors,ctc.It expected to provide theoretical basis for the future industrial production of high quality soybean paste and made some suggestions for the future research directions of soybean paste.