中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
12期
133-138
,共6页
干纳豆%干燥方法%活性成分%研发现状
榦納豆%榦燥方法%活性成分%研髮現狀
간납두%간조방법%활성성분%연발현상
dried natto%drying methods%active ingredients%research status
干纳豆是一种大豆发酵后经干燥处理得到的制品，含有多种功能活性成分，研究表明其具有抗血栓、降血压、抑菌等显著效果。传统纳豆产品在国内外已经得到认可，功能性得到重视，但因其氨味较重，在我国普及推广受到局限，干纳豆具有传统纳豆的优点，且易贮存，食用方便等，干燥处理是必要的工艺过程，而干纳豆精深加工工艺需进一步研究。分析比较了不同干燥方法对纳豆功能性成分的影响，对纳豆开发应用现状进行了归纳，并展望纳豆深加工产品的开发方向。
榦納豆是一種大豆髮酵後經榦燥處理得到的製品，含有多種功能活性成分，研究錶明其具有抗血栓、降血壓、抑菌等顯著效果。傳統納豆產品在國內外已經得到認可，功能性得到重視，但因其氨味較重，在我國普及推廣受到跼限，榦納豆具有傳統納豆的優點，且易貯存，食用方便等，榦燥處理是必要的工藝過程，而榦納豆精深加工工藝需進一步研究。分析比較瞭不同榦燥方法對納豆功能性成分的影響，對納豆開髮應用現狀進行瞭歸納，併展望納豆深加工產品的開髮方嚮。
간납두시일충대두발효후경간조처리득도적제품，함유다충공능활성성분，연구표명기구유항혈전、강혈압、억균등현저효과。전통납두산품재국내외이경득도인가，공능성득도중시，단인기안미교중，재아국보급추엄수도국한，간납두구유전통납두적우점，차역저존，식용방편등，간조처리시필요적공예과정，이간납두정심가공공예수진일보연구。분석비교료불동간조방법대납두공능성성분적영향，대납두개발응용현상진행료귀납，병전망납두심가공산품적개발방향。
Dried natto is a kind of soybean fermentation product treated by drying processing,it contains a variety of functional active components,and the research shows that it has significantly effects of antithrombus,lowering blood pressure,bacteriostasis,etc..Traditional natto products have been recognized at home and abroad,and its functionality has been attached importance,but because of the heavier ammonia smell,its popularization and promotion are limited,drying processing is a necessary craft process,the deep processing of dried natto needs to be studied further.Analyze and compare the influence of different drying methods on natto functional ingredients, the development and application status of natto are concluded,and the development orientation of natto deep-processed products is prospected.
