复合果蔬乳酸菌发酵产物分析及功能性评价  

Analysis and Functional Evaluation of Lactic Acid Bacteria Fermentation Products of Compound Fruits and Vegetables

作　　者：尹曼[1] 王一侠[1] 魏颖[1] 鲁军[1] 谷瑞增[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《食品工业》2016年第11期215-219,共5页The Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102205-02);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：果蔬富含多种营养素和对人体有益的功能性成分,经乳酸菌发酵后能够增加其口感风味和营养功能。对果蔬发酵常见的乳酸菌,其发酵对果蔬汁口感的影响以及发酵果蔬汁中所含有的营养素和功能性成分加以综述,并对果蔬发酵汁调节肠道菌群、增强免疫力以及抗氧化等功能加以探讨,说明果蔬发酵汁的营养保健价值所在及其广阔的市场前景,指出开发集多种功效为一体的复合果蔬发酵汁会是未来的发展趋势,发酵菌种、发酵原料以及果蔬发酵汁的新功能仍是今后研究的热点。Fruits and vegetables are rich in a variety of nutrients and functional ingredients people needed, and the flavor and nutrition can be increased after fermented by lactic acid bacteria. The common lactic acid bacteria used during the fermentation and its effect on the flavor of fermented fruits and vegetables juice as well as the nutrients and functional ingredients are reviewed, the functions of regulating intestinal flora, enhance immunity, antioxidant etc are discussed, mainly intended to illustrate the nutrition and health function, and the broad market prospects of fermented fruits and vegetables juice. Meanwhile, the fermentation strains, new functional materials and new fimctions are still a future focus in the study of fermented fruits and vegetables juice.

关 键 词：乳酸菌 果蔬发酵汁 风味物质 功能性物质:功能 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]