| 大豆贮藏与加工研究综述 |
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| 引用本文： | 葛秀秀,张淑珍,刘悦萍. 大豆贮藏与加工研究综述[J]. 勤云标准版测试, 2005, 0(3) |
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| 作者姓名： | 葛秀秀 张淑珍 刘悦萍 |
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| 作者单位： | 北京农学院生物技术系/农业应用技术重点实验室 北京102206(葛秀秀)，东北农业大学大豆研究所 哈尔滨150001(张淑珍)，北京农学院生物技术系/农业应用技术重点实验室 北京102206(刘悦萍) |
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| 摘 要： | 大豆制品是中国人民的传统食品之一,对中华民族的强身健体起了极其重要的作用.许多研究表明,大豆能够降低胆固醇,预防心脏病和癌症,抗动脉硬化,抗衰老,降低血压等,所以大豆的贮藏及其作为功能性食品的加工与开发就引起了世界各国的关注.笔者在文中提出,大豆贮藏与加工的发展方向主要是保健、安全、高效、高品质,中国在大豆贮藏与加工方面与发达国家的主要差距表现在加工技术、工业化及多元化方面,并对此进行了分析,从而为科研方向初步定位,以发扬中国传统大豆饮食文化.
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| 关 键 词： | 大豆 功能性食品 贮藏 加工品质 |
The Store and Process of Soybean |
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| Ge Xiuxiu,Zhang Shuzhen,Liu YuePing. The Store and Process of Soybean[J]. , 2005, 0(3) |
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| Authors: | Ge Xiuxiu Zhang Shuzhen Liu YuePing |
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| Affiliation: | (1BeiJing Agricultural Academy/Key Laboratory of BeiJing Agricultural Application Technology, BeiJing, 102206; 2North-east Agricultural University, Harbin, 150000) |
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| Abstract: | Soybean produces are one of traditional food for Chinese. Soybean could reduce cholesterin, prevent cardiopathy and cancer, resist arteriosclerosis and caducity, reduce blood pressure etc, so people all over the world paid attention to the store and process of soybean. This paper analyzed the developing direction for the store and process of soybean and compared the gap in this between China and developed countries, accordingly made initiative orientation for scientific research and developed our traditional soybean dietetic culture. |
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| Keywords: | Soybean Store Process Dietetic culture |
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