传统发酵食品的机遇和创新.pdf

2009 8 年第 期 61 · · 8 ( 182 ) No.8 第 期总第 期 农产品加工 ·创新版 2009 8 Innovational Edition of Farm Products Processing Aug. 年 月 传统发酵食品的机遇和创新 李里特，李风娟，王 卉，齐 珊，刘韫贤 100083 （中国农业大学食品科学与营养工程学院，北京 ） 摘要：发酵食品是利用微生物的作用而制得的一类产品，在中国有着悠久的历史。以发酵谷类食品、发酵豆类食品 和腌渍蔬菜食品为主，介绍了中国传统发酵食品的历史渊源、消费状况，尤其是其优良的营养保健功能，指出了在 发展过程中存在的问题，并提出了振兴中国传统发酵食品产业的潜在途径。 关键词：中国传统发酵食品；保健功能；馒头；发酵豆制品；醋 中图分类号：TQ920.6 文献标志码：A Development and Current Status of Chinese Traditional Fermented Foods Li Lite，Li Fengjuan ，Wang Hui ，Qi Shan ，Liu Yunxian College of Food Science Nutritional Engineering China Agricultural University Beijing 100083 China （ ， ， ， ） Abstract ：Fermented foods were obtained by the actions of various microorganisms and they have been consumed in China since ancient times. The history and current consumption situation as well as the nutritional and functional properties of Chinese traditional fermented foods ，especially fermented corn foods，fermented soybean foods and fermented vegetables ， were introduced in this review paper. Additionally，the problems existed during the development of Chinese traditional fermented foods and some potential ways to prosper the industry were also pointed out. Key words：Chinese traditional fermented foods ；nutritional and functional properties ；Manto；fermented soybean food ； vinegar 发酵食品是利用微生物的