Golbitz P
Soyatech, Inc., Bar Harbor, ME 04609.
J Nutr. 1995 Mar;125(3 Suppl):570S-572S. doi: 10.1093/jn/125.suppl_3.570S.
Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. Soyfoods are typically divided into two categories: nonfermented and fermented. Traditional nonfermented soyfoods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soyfoods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products. This paper presents a brief overview of processing techniques used in the manufacture of traditional soyfoods.
尽管大豆食品已经被食用了1000多年，但直到过去15年它们才进入西方文化和饮食中。大豆食品通常分为两类：非发酵型和发酵型。传统的非发酵大豆食品包括新鲜青豆、整粒干大豆、大豆坚果、豆芽、全脂大豆粉、豆浆及豆浆制品、豆腐、豆渣和腐竹。传统的发酵大豆食品包括印尼豆豉、味噌、酱油、纳豆以及发酵豆腐和豆浆制品。本文简要概述了传统大豆食品生产中使用的加工技术。
