保持益生菌食品中益生菌活性的技术方法  

作　　者：孙欣[1] 陈西广[1] 

机构地区：[1]中国海洋大学海洋生命学院

出　　处：《食品工业科技》2007年第9期232-235,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(30670566)

摘　　要：益生菌食品是功能性食品中发展极快的一个领域。益生菌要对人体产生益生作用,必须在被食用时达到一定的活细胞数,并能在胃肠道中保持活性。如何保持益生菌食品中益生菌的活性,是食品工业面临的难题和研究热点。本文综述了目前国际上保持益生菌食品中益生菌活性的各种技术方法及研究思路,并对今后的研究方向进行了展望。Probiotic foods represent a strong growth area within the functional foods group. According to the proposed general concept on the efficacy of probiotic application, the probiotic bacteria must be viable at the time of consumption and maintain their viability throughout the gastrointestinal tract. It＇ s a challenge in food industry to maintain the viability of probiotics in probiotic foods and intense research efforts are focused on this area, Various technologies for improving the viability of probictics in probiotic foods are reviewed in this paper, and research directions for the future in this area are also prospected.

关 键 词：益生菌食品 益生菌 活细胞数 冷冻 干燥 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]