花粉的益生菌发酵研究现状  

Research Status on Pollen Fermention by Probiotic

作　　者：杨善岩 李海龙 狄志鸿 王永 代步珅 张杰[4] 

机构地区：[1]浙江亚林生物科技股份有限公司 [2]丹尼斯克中国有限公司,上海200335 [3]杜邦中国集团有限公司上海分公司,上海200021 [4]天津生物工程职业技术学院,天津300462

出　　处：《食品与发酵工业》2012年第12期129-132,共4页Food and Fermentation Industries

摘　　要：花粉含有人体所需的多种维生素、酶、微量元素和生物活性物质,具有高蛋白、低脂肪、全营养的特点。通过益生菌发酵可实现花粉的破壁、脱敏、杀菌和风味的改善,并兼具益生菌的保健作用,使花粉成为一种更易于被人们接受的保健食品。文中综述了花粉的营养及保健功能、发酵对花粉性状的改变以及发酵后的营养价值。Pollen contains a variety of vitamins, enzymes, trace elements and biologically active substances that human body needs, and thus possessed the characteristics of high-protein, low-fat and full nutrition. Probiotic fermention was used to fulfill pollen cell-broken, desensitization, sterilization and flavor improvement to make pollen as a more acceptable health food with healthy effect of probiotic. The paper reviewed the research states of pollen on several aspects such as its nutrition and health protection function, the influence of fermentation on its traits, and its nutritional value after fermentatian

关 键 词：花粉 保健 破壁 益生菌 发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]