绿豆发酵制品及其功能活性研究
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摘要
主要介绍了绿豆的品质特点和绿豆发酵过程中微生物菌种类型的变化,以及主要的绿豆发酵食品及发酵绿豆的功能性质,对目前生产加工过程中存在的问题进行分析,并提出了解决建议。
In this paper,the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized.And the types of mung bean fermented food and their functional properties were also introduced.Furthermore,the problems and suggestions were listed in the paper,which was helpful to develop and utilize the mung bean.
In this paper,the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized.And the types of mung bean fermented food and their functional properties were also introduced.Furthermore,the problems and suggestions were listed in the paper,which was helpful to develop and utilize the mung bean.
引文
[1]赵吉平,王彩萍,侯小峰,等.论绿豆的经济价值及产业化开发利用[J].农业科技通讯,2016(5):9-10.
[2]李静,徐其江.干旱胁迫对绿豆农艺性状及产量的影响研究[J].新疆农垦科技,2017,40(7):8-11.
[3]SANGSUKIAM T,DUANGMAL K.A comparative study ofphysico-chemical properties and antioxidant activity of freeze-dried mung bean(Vigna radiata)and adzuki bean(Vigna angularis)sprout hydrolysate powders[J].International Journal of Food Science&Technology,2017,52(9):1 971-1 982.
[4]AMAN P.Carbohydrates in raw and germinated seeds frommung bean and chick pea[J].Journal of the Science of Food&Agriculture,1979,30(9):869-875.
[5]罗磊.绿豆皮可溶性膳食纤维提取工艺优化及其物理特性研究[J].食品与机械,2017,33(8):114-149.
[6]WANG Han-bo,GUI Meng-yuan,TIAN Xue,et al.Effects of UV-B on vitamin C,phenolics,flavonoids and their related enzyme activities in mung bean sprouts(Vigna radiata)[J].International Journal of Food Science&Technology,2017,52(3):827-833.
[7]周艳,邹学敏,王维芬,等.不同产地大豆与绿豆中异黄酮及矿物质含量的分析[J].微量元素与健康研究,2011,28(3):37-39.
[8]相微微,王建武.不同品种绿豆SOD提取工艺优化及活性的研究[J].陕西农业科学,2017,63(5):17-21.
[9]任聪,杜海,徐岩.中国传统发酵食品微生物组研究进展[J].微生物学报,2017,57(6):885-898.
[10]张志胜,潘栋,刘媛.绿豆发酵乳饮料的研制[J].中国乳业,2006(3):40-42.
[11]DING Yu-zhen,ZHANG Shao-ying,LIU Peng,et al.Microbiological and biochemical changes during processing of the traditional Chinese food douzhi[J].Food Control,2009,20(12):1 086-1 091.
[12]左锋,张晓双,李志江,等.小米绿豆乳酸菌发酵饮料的研制[J].现代食品科技,2010,26(4):387-388,399.
[13]李晓蒙.绿豆与大米共煮同熟工艺及其发酵酒的研究[D].长春:吉林农业大学,2016:27-38.
[14]YEAP S K,ALI N M.Antihyperglycemic effects of fermented and nonfermented Mung Bean extracts on alloxaninduced-diabetic mice[J].Biomed Research International,2012,2 012(3):1-7.
[15]ALI N M,YUSOF H M,YEAP S K,et al.Anti-inflammatory and antinociceptive activities of untreated,germinated,and fermented Mung Bean aqueous extract[J].Evidence-Based Complementray and Alternative Medicine,2014,2 014(12):1-6.
[16]YEAP S K,BEH B K,WAN Y H,et al.In Vivo Antioxidant and hypolipidemic effects of fermented Mung Bean on hypercholesterolemic mice[J].Evidence-Based Complementary and Alternative Medicine,2015,2 015(2):1-6.
[17]YEAP S K,BEH B K,ALI N M,et al.In vivo antistress and antioxidant effects of fermented and germinated Mung Bean[J].Biomed Research International,2014,2 014(1):1-6.
[18]KAO Yu-yu,CHUANG Tien-fu,CHAO Shiou-huei,et al.Evaluation of the antioxidant and melanogenesis inhibitory properties of pracparatum mungo(Lu-Do Huang)[J].Journal of Traditional&Complementary Medicine,2013,3(3):163-170.
[19]XIAO Yu,ZHANG Qiu-qin,MIAO Jun-qing,et al.Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18[J].Innovative Food Science&Emerging Technologies,2015,31:216-225.
[20]MUBARAK A E.Nutritional composition andantinutritional factors of mung bean seeds(Phaseolus aureus)as affected by some home traditional processes[J].Food Chemistry,2005,89(4):489-495.
[21]ALI N M,YEAP S K,YUSOF H M,et al.Comparison of free amino acids,antioxidants,soluble phenolic acids,cytotoxicity and immunomodulation of fermented mung bean and soybean[J].Journal of the Science of Food&Agriculture,2016,96(5):1 648-1 658.
[22]HE Li,CAO Dong-dong,YI Jian-yong,et al.Identification of the flavonoids in mungbean(Phaseolus radiatus L.)soup and their antioxidant activities[J].Food Chemistry,2012,135(4):2 942-2 946.
[23]曾志红,王强,林伟静,等.绿豆蛋白营养及功能特性分析[J].中国粮油学报,2012,27(6):51-55.
[24]赵凯.淀粉非化学改性技术[M].北京:化学工业出版社,2009:162-167.
[25]刘文菊.酸浆法绿豆淀粉机理初探及淀粉和粉丝性质的比较[D].北京:中国农业大学,2006:38-45.
[26]吴玉莹,刘阳,任华华,等.绿豆蛋白乳饮料的制备及其稳定性[J].乳业科学与技术,2017,40(2):17-22.
[27]陈宇翔.北京“豆汁”加工机理研究与市场化可行性分析[D].沈阳:大连工业大学,2013:1-7.
[28]LEE D N,HUNG Y S,YANG T S,et al.Aspergillus awamori-fermented mung bean seed coats enhance the antioxidant and immune responses of weaned pigs[J].Journal of Animal Physiology&Animal Nutrition,2017,101(5):342-351.
[29]王晓晕.酸浆中乳酸菌的分离鉴定及其在大米淀粉提取中的应用[D].雅安:四川农业大学,2010:15-23.
[30]张莉力,刘黎莹,许云贺,等.北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定[J].食品工业科技,2017,38(16):136-141.
[31]李海燕,乔成亚,刘振民,等.凝固型绿豆酸奶的研制[J].中国酿造,2013,32(12):141-144.
[32]王晓英,段连海,霍岩.绿豆、枸杞乳酸菌饮料的工艺配方优化[J].中国酿造,2014,33(7):153-156.
[33]RAO D R,PULUSANI S R,CHAWAN C B.Preparation of a yogurt-like product from cowpeas andmung beans[J].International Journal of Food Science&Technology,1988,23(2):195-198.
[34]邓桂兰.绿豆糯米保健型甜酒的酿制工艺研究[J].酿酒科技,2016(4):35-38.
[35]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016,37(13):340-345.
[36]YENRINA R,MURTIUS W S,PUTRI NN.Mocaf Bread enriched with Mung Bean(Vigna radiata L.)as a source of protein[J].Asia Pacific Journal of Sustainable Agriculture Food&Energy,2013,1(1):10-13.
[37]惠丽娟.荞麦杂豆蛋糕的加工技术及影响其品质的因素的研究[D].武汉:华中农业大学,2008:17-37.
[38]陈颖,王风雷,陈秋平.南瓜绿豆馒头的研制及其对血糖值的影响研究[J].食品研究与开发,2016,37(20):86-88.
[39]程晶晶,王军,周小青,等.绿豆超微全粉对馒头品质的影响[J].食品工业,2017,38(4):113-116.
[40]高新章.绿豆粉丝的制作方法[J].现代农村科技,1991(8):27.
[41]王洋,张兆丽.无矾绿豆粉丝加工工艺研究[J].中国果菜,2015,35(6):26-29,33.
[42]吴晓菊,赵广林.绿豆干酪的生产工艺研究[J].新疆畜牧业,2017(2):29-31.
[43]张钟,区政辉.双歧绿豆乳果冻的研制[J].饮料工业,2014,17(5):19-22,26.
[44]张晓黎,吴兴壮,张华.乳酸菌发酵绿豆芽饮料工艺参数优化[J].农业科技与装备,2015(9):53-56.
[45]LERER-METZGER M,RIZKALLA S W,LUO J,et al.Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats[J].British Journal of Nutrition,1996,75(5):723-732.
[46]YAO Yang,ZHU Ying-ying,REN Gui-xing.Immunoregulatory activities of polysaccharides from mung bean[J].Carbohydrate Polymers,2016,139:61-66.
[47]BRAND-MILLER J,HAYNE S,PETOCZ P,et al.Lowglycemic index diets in the management of diabetes:a metaanalysis of randomized controlled trials[J].Diabetes Care,2003,26(8):2 261-2 267.
[48]RANDHIR R,SHETTY K.Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management[J].Innovative Food Science&Emerging Technologies,2007,8(2):197-204.
[49]MOTHANAB R AA,AL-REHAILY A J,THABET TM,et al.Anti-inflammatory,antinociceptive,antipyretic and antioxidant activities and phenolic constituents from Loranthus regularis Steud.ex Sprague[J].Food Chemistry,2012,130(2):344-349.
[50]MEJIA E D,LUMEN B O D.Soybean bioactive peptides:A new horizon in preventing chronicdiseases[J].Sexuality Reproduction&Menopause,2006,4(2):91-95.
[51]WATANABE N,ENDO Y,FUJIMOTO K,et al.Tempeh-like fermented soybean(GABA-tempeh)has an effective influence on lipid metabolism in rats[J].Journal of Oil Chemists Society Japan,2006,55(8):391-396.
[52]ROOHINEJAD S,OMIDIZADEH A,MIRHOSSEINI H,et al.Effect ofhypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid(GABA)levels on Sprague-Dawley male rats[J].Journal of Food Agriculture&Environment,2009,7(3):197-203.
[2]李静,徐其江.干旱胁迫对绿豆农艺性状及产量的影响研究[J].新疆农垦科技,2017,40(7):8-11.
[3]SANGSUKIAM T,DUANGMAL K.A comparative study ofphysico-chemical properties and antioxidant activity of freeze-dried mung bean(Vigna radiata)and adzuki bean(Vigna angularis)sprout hydrolysate powders[J].International Journal of Food Science&Technology,2017,52(9):1 971-1 982.
[4]AMAN P.Carbohydrates in raw and germinated seeds frommung bean and chick pea[J].Journal of the Science of Food&Agriculture,1979,30(9):869-875.
[5]罗磊.绿豆皮可溶性膳食纤维提取工艺优化及其物理特性研究[J].食品与机械,2017,33(8):114-149.
[6]WANG Han-bo,GUI Meng-yuan,TIAN Xue,et al.Effects of UV-B on vitamin C,phenolics,flavonoids and their related enzyme activities in mung bean sprouts(Vigna radiata)[J].International Journal of Food Science&Technology,2017,52(3):827-833.
[7]周艳,邹学敏,王维芬,等.不同产地大豆与绿豆中异黄酮及矿物质含量的分析[J].微量元素与健康研究,2011,28(3):37-39.
[8]相微微,王建武.不同品种绿豆SOD提取工艺优化及活性的研究[J].陕西农业科学,2017,63(5):17-21.
[9]任聪,杜海,徐岩.中国传统发酵食品微生物组研究进展[J].微生物学报,2017,57(6):885-898.
[10]张志胜,潘栋,刘媛.绿豆发酵乳饮料的研制[J].中国乳业,2006(3):40-42.
[11]DING Yu-zhen,ZHANG Shao-ying,LIU Peng,et al.Microbiological and biochemical changes during processing of the traditional Chinese food douzhi[J].Food Control,2009,20(12):1 086-1 091.
[12]左锋,张晓双,李志江,等.小米绿豆乳酸菌发酵饮料的研制[J].现代食品科技,2010,26(4):387-388,399.
[13]李晓蒙.绿豆与大米共煮同熟工艺及其发酵酒的研究[D].长春:吉林农业大学,2016:27-38.
[14]YEAP S K,ALI N M.Antihyperglycemic effects of fermented and nonfermented Mung Bean extracts on alloxaninduced-diabetic mice[J].Biomed Research International,2012,2 012(3):1-7.
[15]ALI N M,YUSOF H M,YEAP S K,et al.Anti-inflammatory and antinociceptive activities of untreated,germinated,and fermented Mung Bean aqueous extract[J].Evidence-Based Complementray and Alternative Medicine,2014,2 014(12):1-6.
[16]YEAP S K,BEH B K,WAN Y H,et al.In Vivo Antioxidant and hypolipidemic effects of fermented Mung Bean on hypercholesterolemic mice[J].Evidence-Based Complementary and Alternative Medicine,2015,2 015(2):1-6.
[17]YEAP S K,BEH B K,ALI N M,et al.In vivo antistress and antioxidant effects of fermented and germinated Mung Bean[J].Biomed Research International,2014,2 014(1):1-6.
[18]KAO Yu-yu,CHUANG Tien-fu,CHAO Shiou-huei,et al.Evaluation of the antioxidant and melanogenesis inhibitory properties of pracparatum mungo(Lu-Do Huang)[J].Journal of Traditional&Complementary Medicine,2013,3(3):163-170.
[19]XIAO Yu,ZHANG Qiu-qin,MIAO Jun-qing,et al.Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18[J].Innovative Food Science&Emerging Technologies,2015,31:216-225.
[20]MUBARAK A E.Nutritional composition andantinutritional factors of mung bean seeds(Phaseolus aureus)as affected by some home traditional processes[J].Food Chemistry,2005,89(4):489-495.
[21]ALI N M,YEAP S K,YUSOF H M,et al.Comparison of free amino acids,antioxidants,soluble phenolic acids,cytotoxicity and immunomodulation of fermented mung bean and soybean[J].Journal of the Science of Food&Agriculture,2016,96(5):1 648-1 658.
[22]HE Li,CAO Dong-dong,YI Jian-yong,et al.Identification of the flavonoids in mungbean(Phaseolus radiatus L.)soup and their antioxidant activities[J].Food Chemistry,2012,135(4):2 942-2 946.
[23]曾志红,王强,林伟静,等.绿豆蛋白营养及功能特性分析[J].中国粮油学报,2012,27(6):51-55.
[24]赵凯.淀粉非化学改性技术[M].北京:化学工业出版社,2009:162-167.
[25]刘文菊.酸浆法绿豆淀粉机理初探及淀粉和粉丝性质的比较[D].北京:中国农业大学,2006:38-45.
[26]吴玉莹,刘阳,任华华,等.绿豆蛋白乳饮料的制备及其稳定性[J].乳业科学与技术,2017,40(2):17-22.
[27]陈宇翔.北京“豆汁”加工机理研究与市场化可行性分析[D].沈阳:大连工业大学,2013:1-7.
[28]LEE D N,HUNG Y S,YANG T S,et al.Aspergillus awamori-fermented mung bean seed coats enhance the antioxidant and immune responses of weaned pigs[J].Journal of Animal Physiology&Animal Nutrition,2017,101(5):342-351.
[29]王晓晕.酸浆中乳酸菌的分离鉴定及其在大米淀粉提取中的应用[D].雅安:四川农业大学,2010:15-23.
[30]张莉力,刘黎莹,许云贺,等.北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定[J].食品工业科技,2017,38(16):136-141.
[31]李海燕,乔成亚,刘振民,等.凝固型绿豆酸奶的研制[J].中国酿造,2013,32(12):141-144.
[32]王晓英,段连海,霍岩.绿豆、枸杞乳酸菌饮料的工艺配方优化[J].中国酿造,2014,33(7):153-156.
[33]RAO D R,PULUSANI S R,CHAWAN C B.Preparation of a yogurt-like product from cowpeas andmung beans[J].International Journal of Food Science&Technology,1988,23(2):195-198.
[34]邓桂兰.绿豆糯米保健型甜酒的酿制工艺研究[J].酿酒科技,2016(4):35-38.
[35]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016,37(13):340-345.
[36]YENRINA R,MURTIUS W S,PUTRI NN.Mocaf Bread enriched with Mung Bean(Vigna radiata L.)as a source of protein[J].Asia Pacific Journal of Sustainable Agriculture Food&Energy,2013,1(1):10-13.
[37]惠丽娟.荞麦杂豆蛋糕的加工技术及影响其品质的因素的研究[D].武汉:华中农业大学,2008:17-37.
[38]陈颖,王风雷,陈秋平.南瓜绿豆馒头的研制及其对血糖值的影响研究[J].食品研究与开发,2016,37(20):86-88.
[39]程晶晶,王军,周小青,等.绿豆超微全粉对馒头品质的影响[J].食品工业,2017,38(4):113-116.
[40]高新章.绿豆粉丝的制作方法[J].现代农村科技,1991(8):27.
[41]王洋,张兆丽.无矾绿豆粉丝加工工艺研究[J].中国果菜,2015,35(6):26-29,33.
[42]吴晓菊,赵广林.绿豆干酪的生产工艺研究[J].新疆畜牧业,2017(2):29-31.
[43]张钟,区政辉.双歧绿豆乳果冻的研制[J].饮料工业,2014,17(5):19-22,26.
[44]张晓黎,吴兴壮,张华.乳酸菌发酵绿豆芽饮料工艺参数优化[J].农业科技与装备,2015(9):53-56.
[45]LERER-METZGER M,RIZKALLA S W,LUO J,et al.Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats[J].British Journal of Nutrition,1996,75(5):723-732.
[46]YAO Yang,ZHU Ying-ying,REN Gui-xing.Immunoregulatory activities of polysaccharides from mung bean[J].Carbohydrate Polymers,2016,139:61-66.
[47]BRAND-MILLER J,HAYNE S,PETOCZ P,et al.Lowglycemic index diets in the management of diabetes:a metaanalysis of randomized controlled trials[J].Diabetes Care,2003,26(8):2 261-2 267.
[48]RANDHIR R,SHETTY K.Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management[J].Innovative Food Science&Emerging Technologies,2007,8(2):197-204.
[49]MOTHANAB R AA,AL-REHAILY A J,THABET TM,et al.Anti-inflammatory,antinociceptive,antipyretic and antioxidant activities and phenolic constituents from Loranthus regularis Steud.ex Sprague[J].Food Chemistry,2012,130(2):344-349.
[50]MEJIA E D,LUMEN B O D.Soybean bioactive peptides:A new horizon in preventing chronicdiseases[J].Sexuality Reproduction&Menopause,2006,4(2):91-95.
[51]WATANABE N,ENDO Y,FUJIMOTO K,et al.Tempeh-like fermented soybean(GABA-tempeh)has an effective influence on lipid metabolism in rats[J].Journal of Oil Chemists Society Japan,2006,55(8):391-396.
[52]ROOHINEJAD S,OMIDIZADEH A,MIRHOSSEINI H,et al.Effect ofhypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid(GABA)levels on Sprague-Dawley male rats[J].Journal of Food Agriculture&Environment,2009,7(3):197-203.