豇豆食品的开发现状与展望
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摘要
豇豆是一种营养丰富的传统大宗蔬菜。该文概述了豇豆的生理特征、豇豆食品的种类及特点,并且总结了近年来发酵豇豆食品的相关研究现状,指出了特定乳酸菌在豇豆食品中的应用潜力和其特点以及优势,展望了豇豆食品的发展趋势,为今后豇豆的研究提供了一定的理论依据。
Cowpea is a kind of nutritious and traditional bulk vegetables. The physiological feature of cowpea, types and characteristics of cowpea food were outlined, and the related research present situations of fermented cowpea food in recent years were summarized. It pointed out the specific lactic acid bacteria in the application of cowpea food potential and its characteristics and advantages, the development trend of cowpea food were discussed. It provided a theoretical basis for the study of cowpea in the future.
Cowpea is a kind of nutritious and traditional bulk vegetables. The physiological feature of cowpea, types and characteristics of cowpea food were outlined, and the related research present situations of fermented cowpea food in recent years were summarized. It pointed out the specific lactic acid bacteria in the application of cowpea food potential and its characteristics and advantages, the development trend of cowpea food were discussed. It provided a theoretical basis for the study of cowpea in the future.
引文
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[2]熊海铮.豇豆遗传多样性及若干农艺性状关联分析[D].杭州:浙江大学,2016.
[3]孙晓飞,王洛彩.枣庄“白花早”豇豆大棚早春茬高产高效栽培技术[J].农业科技通讯,2010(9):185-186.
[4]LUCAS M R,EHLERS J D,HUYNH B L,et al.Markers for breeding heat-tolerant cowpea[J].Mol Breeding,2013,31(3):529-536.
[5]郑燕文.豇豆CAT活性的研究[J].安徽农业科学,2010,38(5):2306-2307.
[6]唐建洲,张志元,胡丽琴,等.植物营养剂对豇豆产量、还原糖、维生素C及有机硒含量的影响[J].湖北农业科学,2014,53(1):41-42.
[7]黄芸萍,王毓洪,陆袁波,等.加工型豇豆高效栽培模式及关键栽培技术[J].浙江农业科学,2010(2):251-252.
[8]EDDE P A,AMATOBI C I.Relative resistance of some cowpea varieties to Callosobruchus maculates F.(Coleoptera:Bruchidae)[J].J Sustain Agr,2000,17(2-3):67-77.
[9]王利斌,姜丽,石韵,等.气调对豇豆贮藏期效果的影响[J].食品科学,2013,34(10):313-316.
[10]王卫平,薛智勇,朱凤香,等.豇豆对营养元素的吸收积累与分配规律研究[J].水土保持学报,2013,27(6):158-161.
[11]唐建洲,张志元,胡丽琴,等.植物营养剂对豇豆产量、还原糖、维生素C及有机硒含量的影响[J].湖北农业科学,2014,53(1):41-42.
[12]王卫平,薛智勇,朱凤香,等.豇豆对营养元素的吸收积累与分配规律研究[J].水土保持学报,2013,27(6):158-161.
[13]张宇航,王荣荣,邢淑婕.豇豆涂膜保鲜效果的研究[J].食品安全质量检测学报,2015(3):775-780.
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[16]高愿军,石瑞华,詹现璞,等.豇豆饮料糖化工艺的优化[J].食品与机械,2012,28(5):210-212.
[17]杨霞,詹现璞,唐艳红,等.豇豆饮料加工中酶解条件的研究[J].安徽农业科学,2012,40(23):11840-11842.
[18]OMOIGUI L O,KAMARA A Y,ISHIYAKU M F,et al.Comparative responses of cowpea breeding lines to Striga and Alectra in the dry savanna of northeast Nigeria[J].Afr J Agr Res,2012,7(5):747-754.
[19]ANDERSON J W,GILLILAND S E.Effect of fermented milk(yogurt)containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans[J].J Am Coll Nutr,1999,18(1):43-50.
[20]FALADE K O,OGUNDELE O M,OGUNSHE A O,et al.Physicochemical,sensory and microbiological characteristics of plain yoghurt from bambara groundnut(Vigna subterranea)and soybeans(Glycine max)[J].J Food Sci Technol,2015,52(9):1-8.
[21]李颖,刘洪竹,李国强,等.凝固型豌豆蛋白酸奶的研制[J].粮油食品科技,2017,25(1):61-63.
[22]刘凤珠,牛小明,李颜芳.山药、豇豆复合发酵保健酸奶的研究[J].中国酿造,2008,27(23):105-107.
[23]JIRAPA P,NORMAH H,ZAMALIAH M M,et al.Nutritional quality of germinated cowpea flour(Vigna unguiculata)and its application in home prepared powdered weaning foods[J].Plant Food Hum Nutr,2001,56(3):203-216.
[24]马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013,41(1):40-42.
[25]KIM J,CHUN J,HAN H U.Leuconostoc kimchii sp.nov.a new species from kimchi[J].Int J Syst Evol Microbiol,2000,50(5):1789-1795.
[26]HEMME D,FOUCAUDSCHEUNEMANN C.Leuconostoc,characteristics,use in dairy technology and prospects in functional foods[J].Int Dairy J,2004,14(6):467-494.
[27]肖仔君,陈惠音,杨汝德.嗜酸乳杆菌及其应用研究进展[J].现代食品科技,2003,19(S1):90-92.
[28]黄春振,陈有容,齐凤兰.嗜酸乳杆菌生理特性的研究[J].食品研究与开发,2004,25(2):36-39.
[29]CHICK H,SHIN H S,USTUNOL Z.Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey[J].J Food Sci,2001,66(3):478-481.
[30]肖仔君,钟瑞敏,陈惠音,等.植物乳杆菌的生理功能与应用[J].中国食品添加剂,2005(2):87-89.
[31]曲冬梅,刘小杰.植物乳杆菌及其在食品工业中的应用[J].中国食品添加剂,2008(S1):219-222.
[32]MIWA K,MATSUI K,TERABE M,et al.Construction of novel shuttle vectors and a cosmid vector for the glutamic acid-producing bacteria Brevibacterium lactofermentum and Corynebacterium glutamicum[J].Gene,1985,39(2-3):281-286.
[33]李文斌,唐中伟,宋敏丽.短乳杆菌的研究和应用进展[J].中国食品添加剂,2007(6):110-112.
[34]张庆芳,迟乃玉,郑学仿,等.短乳杆菌(Lactobacillus brevis)去除亚硝酸盐的研究[J].微生物学通报,2004,31(2):55-60.
[35]王辉,贡汉生,孟祥晨.一株短乳杆菌所产细菌素的部分特性[J].微生物学通报,2011,38(7):1036-1042.
[36]燕平梅,薛文通,畅晓晖,等.自然发酵和接种发酵方法对白菜品质的影响[J].农业工程学报,2008,24(3):286-290.
[37]刘洪.自然发酵与人工接种泡菜发酵过程中品质变化规律的动态研究[D].成都:西华大学,2012.
[38]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[39]蒋丽,王雪莹,杨洲,等.自然发酵与接种发酵泡菜香气成分分析[J].食品科学,2011,32(22):276-279.
[40]周相玲,胡安胜,王彬,等.人工接种泡菜与自然发酵泡菜风味物质的对比分析[J].中国酿造,2011,30(1):159-160.
[41]燕平梅,薛文通,张惠.纯种发酵技术对发酵甘蓝中亚硝酸盐含量的影响[J].中国农业大学学报,2007,12(3):70-74.
[42]杨海燕,沙漠,于蒙,等.乳酸菌纯种发酵辣椒酱工艺研究[J].中国食品工业,2011(9):55-57.
[43]梁小波,王智能,杨伟伟,等.抗氧化活性乳酸菌的分离鉴定及其在泡菜发酵中的应用[J].现代食品科技,2016,32(12):225-233.
[44]戚晨晨,陈国辉.接种发酵和自然发酵对黄瓜品质的影响[J].中国酿造,2015,34(12):145-148.
[45]董改香,李磊,郎淑妮,等.乳酸菌益生特性及降胆固醇机理的研究[J].山西农业大学学报:自然科学版,2009,29(1):50-54.
[46]赵佳锐,范晓兵,杭晓敏,等.人体肠道益生菌体外降胆固醇活性研究[J].微生物学报,2005,45(6):920-924.
[47]王巍,邹积宏,袁杰利.具有降胆固醇功能益生菌的筛选研究[J].中国微生态学杂志,2009,21(4):883-885.
[48]O'TOOLE P W,COONEY J C.Probiotic bacteria influence the composition and function of the intestinal microbiota[J].Interdiscipl Perspect Infect Dis,2008,2008(1687-708X):175285.
[2]熊海铮.豇豆遗传多样性及若干农艺性状关联分析[D].杭州:浙江大学,2016.
[3]孙晓飞,王洛彩.枣庄“白花早”豇豆大棚早春茬高产高效栽培技术[J].农业科技通讯,2010(9):185-186.
[4]LUCAS M R,EHLERS J D,HUYNH B L,et al.Markers for breeding heat-tolerant cowpea[J].Mol Breeding,2013,31(3):529-536.
[5]郑燕文.豇豆CAT活性的研究[J].安徽农业科学,2010,38(5):2306-2307.
[6]唐建洲,张志元,胡丽琴,等.植物营养剂对豇豆产量、还原糖、维生素C及有机硒含量的影响[J].湖北农业科学,2014,53(1):41-42.
[7]黄芸萍,王毓洪,陆袁波,等.加工型豇豆高效栽培模式及关键栽培技术[J].浙江农业科学,2010(2):251-252.
[8]EDDE P A,AMATOBI C I.Relative resistance of some cowpea varieties to Callosobruchus maculates F.(Coleoptera:Bruchidae)[J].J Sustain Agr,2000,17(2-3):67-77.
[9]王利斌,姜丽,石韵,等.气调对豇豆贮藏期效果的影响[J].食品科学,2013,34(10):313-316.
[10]王卫平,薛智勇,朱凤香,等.豇豆对营养元素的吸收积累与分配规律研究[J].水土保持学报,2013,27(6):158-161.
[11]唐建洲,张志元,胡丽琴,等.植物营养剂对豇豆产量、还原糖、维生素C及有机硒含量的影响[J].湖北农业科学,2014,53(1):41-42.
[12]王卫平,薛智勇,朱凤香,等.豇豆对营养元素的吸收积累与分配规律研究[J].水土保持学报,2013,27(6):158-161.
[13]张宇航,王荣荣,邢淑婕.豇豆涂膜保鲜效果的研究[J].食品安全质量检测学报,2015(3):775-780.
[14]刘锐,周彩霞.酸豆角加工工艺的研究[J].中国酿造,2010,29(1):143-145.
[15]樊振江.豇豆饮料加工关键技术研究[D].郑州:河南工业大学,2015.
[16]高愿军,石瑞华,詹现璞,等.豇豆饮料糖化工艺的优化[J].食品与机械,2012,28(5):210-212.
[17]杨霞,詹现璞,唐艳红,等.豇豆饮料加工中酶解条件的研究[J].安徽农业科学,2012,40(23):11840-11842.
[18]OMOIGUI L O,KAMARA A Y,ISHIYAKU M F,et al.Comparative responses of cowpea breeding lines to Striga and Alectra in the dry savanna of northeast Nigeria[J].Afr J Agr Res,2012,7(5):747-754.
[19]ANDERSON J W,GILLILAND S E.Effect of fermented milk(yogurt)containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans[J].J Am Coll Nutr,1999,18(1):43-50.
[20]FALADE K O,OGUNDELE O M,OGUNSHE A O,et al.Physicochemical,sensory and microbiological characteristics of plain yoghurt from bambara groundnut(Vigna subterranea)and soybeans(Glycine max)[J].J Food Sci Technol,2015,52(9):1-8.
[21]李颖,刘洪竹,李国强,等.凝固型豌豆蛋白酸奶的研制[J].粮油食品科技,2017,25(1):61-63.
[22]刘凤珠,牛小明,李颜芳.山药、豇豆复合发酵保健酸奶的研究[J].中国酿造,2008,27(23):105-107.
[23]JIRAPA P,NORMAH H,ZAMALIAH M M,et al.Nutritional quality of germinated cowpea flour(Vigna unguiculata)and its application in home prepared powdered weaning foods[J].Plant Food Hum Nutr,2001,56(3):203-216.
[24]马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013,41(1):40-42.
[25]KIM J,CHUN J,HAN H U.Leuconostoc kimchii sp.nov.a new species from kimchi[J].Int J Syst Evol Microbiol,2000,50(5):1789-1795.
[26]HEMME D,FOUCAUDSCHEUNEMANN C.Leuconostoc,characteristics,use in dairy technology and prospects in functional foods[J].Int Dairy J,2004,14(6):467-494.
[27]肖仔君,陈惠音,杨汝德.嗜酸乳杆菌及其应用研究进展[J].现代食品科技,2003,19(S1):90-92.
[28]黄春振,陈有容,齐凤兰.嗜酸乳杆菌生理特性的研究[J].食品研究与开发,2004,25(2):36-39.
[29]CHICK H,SHIN H S,USTUNOL Z.Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey[J].J Food Sci,2001,66(3):478-481.
[30]肖仔君,钟瑞敏,陈惠音,等.植物乳杆菌的生理功能与应用[J].中国食品添加剂,2005(2):87-89.
[31]曲冬梅,刘小杰.植物乳杆菌及其在食品工业中的应用[J].中国食品添加剂,2008(S1):219-222.
[32]MIWA K,MATSUI K,TERABE M,et al.Construction of novel shuttle vectors and a cosmid vector for the glutamic acid-producing bacteria Brevibacterium lactofermentum and Corynebacterium glutamicum[J].Gene,1985,39(2-3):281-286.
[33]李文斌,唐中伟,宋敏丽.短乳杆菌的研究和应用进展[J].中国食品添加剂,2007(6):110-112.
[34]张庆芳,迟乃玉,郑学仿,等.短乳杆菌(Lactobacillus brevis)去除亚硝酸盐的研究[J].微生物学通报,2004,31(2):55-60.
[35]王辉,贡汉生,孟祥晨.一株短乳杆菌所产细菌素的部分特性[J].微生物学通报,2011,38(7):1036-1042.
[36]燕平梅,薛文通,畅晓晖,等.自然发酵和接种发酵方法对白菜品质的影响[J].农业工程学报,2008,24(3):286-290.
[37]刘洪.自然发酵与人工接种泡菜发酵过程中品质变化规律的动态研究[D].成都:西华大学,2012.
[38]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[39]蒋丽,王雪莹,杨洲,等.自然发酵与接种发酵泡菜香气成分分析[J].食品科学,2011,32(22):276-279.
[40]周相玲,胡安胜,王彬,等.人工接种泡菜与自然发酵泡菜风味物质的对比分析[J].中国酿造,2011,30(1):159-160.
[41]燕平梅,薛文通,张惠.纯种发酵技术对发酵甘蓝中亚硝酸盐含量的影响[J].中国农业大学学报,2007,12(3):70-74.
[42]杨海燕,沙漠,于蒙,等.乳酸菌纯种发酵辣椒酱工艺研究[J].中国食品工业,2011(9):55-57.
[43]梁小波,王智能,杨伟伟,等.抗氧化活性乳酸菌的分离鉴定及其在泡菜发酵中的应用[J].现代食品科技,2016,32(12):225-233.
[44]戚晨晨,陈国辉.接种发酵和自然发酵对黄瓜品质的影响[J].中国酿造,2015,34(12):145-148.
[45]董改香,李磊,郎淑妮,等.乳酸菌益生特性及降胆固醇机理的研究[J].山西农业大学学报:自然科学版,2009,29(1):50-54.
[46]赵佳锐,范晓兵,杭晓敏,等.人体肠道益生菌体外降胆固醇活性研究[J].微生物学报,2005,45(6):920-924.
[47]王巍,邹积宏,袁杰利.具有降胆固醇功能益生菌的筛选研究[J].中国微生态学杂志,2009,21(4):883-885.
[48]O'TOOLE P W,COONEY J C.Probiotic bacteria influence the composition and function of the intestinal microbiota[J].Interdiscipl Perspect Infect Dis,2008,2008(1687-708X):175285.