Keywords: fermented food; Research progress; Nutrients; Functional components; quality management
introduce
Fermented food is a kind of food that uses microorganisms or enzymes to ferment food to make it have unique flavor and nutrients. They not only have special fragrance and taste, but also help to promote intestinal health and enhance immunity. With the increasing demand for healthy food, fermented food plays an increasingly important role in the market. This paper will review several common fermented foods.
yogurt
Yogurt is a dairy product made by heating and sterilizing the milk of cattle, sheep, horses and other animals, and then adding lactic acid bacteria for fermentation. Lactic acid bacteria can convert lactose into lactic acid during fermentation, thus making yogurt sour and rich in taste. In addition, yogurt contains a lot of nutrients, such as high-quality protein, calcium, vitamin B, vitamin D and so on. At the same time, lactic acid bacteria in yogurt also help to promote intestinal health, enhance immunity and prevent infection.
tofu
Tofu is a kind of soybean product, which is made of soybeans or black beans. The production of tofu needs to go through many processes such as soaking, grinding, filtering, boiling and solidification. In this process, protein in soybean can be transformed into digestible amino acids and peptides by using sufu fungi, thus improving the nutritional value and taste of tofu. Studies have shown that tofu is rich in soy isoflavones, soy protein, potassium and other nutrients, which can reduce blood lipids, prevent cardiovascular diseases and fight cancer.
soybean
Soy sauce is a condiment made of soybean, wheat and water as raw materials, and microorganisms such as yeast and mold are added. After a long period of fermentation, soy protein, starch and other substances in soy sauce will be decomposed into natural amino acids and peptides, and at the same time, acidic substances and aromatic substances in soy sauce will gradually increase, thus making soy sauce rich in flavor and taste. In addition, research shows that soy sauce also contains a large number of functional components such as soy sauce, polyphenols and antioxidants, which have health care functions such as lowering blood pressure and resisting cancer.
alcohol
Alcohol is an alcoholic beverage made of wheat, corn, fruit and other substances fermented by microorganisms such as yeast, yeast and acetic acid bacteria. Like other fermented foods, alcohol has its own unique fermentation process, aroma and taste. In addition, studies have shown that wine contains a lot of polyphenols, antioxidants and other substances, which have health care functions such as promoting blood circulation, enhancing immunity and reducing blood lipids.
conclusion
Fermented food has unique flavor and nutritional components, which plays an important role in maintaining human health. With the continuous improvement of production technology and quality control and the deepening of scientific research, fermented food will be more widely used and developed in the future.
References:
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