论文部分内容阅读
目前市场上出现了纳豆食品,其实并不神秘,就是发酵了的黄豆,一种豆豉,与豆腐乳的发酵相似。我国古书记载:纳豆自中国秦汉以来开始制作,后来由禅僧传入日本,由于豆豉在僧家寺院的纳所制造后放入桶中贮藏,所以日本人称为唐纳豆、纳豆,作为食品和调味品。黄豆中蛋白质达38%,但是肾病患者须严格控制蛋白质的摄入,黄豆中还含有较多嘌呤,尿酸高、痛风患者也需慎食。纳豆与
Currently on the market there natto food, in fact, is not mysterious, is the fermented soybeans, a kind of lobster sauce, fermented with fermented bean curd similar. Ancient Chinese records: Natto began production since the Qin and Han dynasties in China, and later introduced into Japan by the Zen monk, because the mound in the Monk monastery after the manufacture of storage into the bucket storage, so the Japanese called Donatelli, natto, as food and seasoning Product Protein in soybeans up to 38%, but patients with kidney disease should be strictly controlled protein intake, soybeans also contain more purines, uric acid is high, gout patients also Shen She food. Natto and