发酵果蔬汁的功能特性研究进展  

Research progress in functional characteristics of fermented fruit and vegetable juices

作　　者：陈历水[1] 丁庆波[1] 吴伟莉[1] 刘佳[1] 苏晓霞[1] 赵芸[1] 

机构地区：[1]中粮集团有限公司食品研发中心,北京100020

出　　处：《食品工业科技》2012年第11期418-421,425,共5页Science and Technology of Food Industry

摘　　要：发酵果蔬汁是一种比较有发展潜力的营养食品,由于添加了常用的乳酸菌和酵母菌而风味特殊,同时赋予其新的营养和保健功能。本文综述了发酵果蔬汁的营养功能与保健功能特性,包括调节胃肠道菌群、免疫调节作用、抑制肿瘤细胞的生长、抗氧化作用、降低胆固醇活性、体外生物拮抗作用等。Fermented fruit and vegetable juices is a nutritional food with developing potential. The addition of lactic acid bacteria and yeast endows produces a special flavor and new nutritional and functional characters. In this paper,the nutritional and functional characteristics of fermented juice were reviewed,including the regulation of gastrointestinal flora,immune regulation,inhibition of tumor cell growth,antioxidant cholesterollowering abilities and biological antagonism in vitro.

关 键 词：发酵果蔬汁 营养功能 保健功能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]