固态酵素食品的研究进展  

Development of solid fermented food

作　　者：韩宗元[1,2] 李晓静 叶丰[1] 姜琦 韩齐 胡巧巧 肖志刚 HAN Zong-yuan;LI Xiao-jing;YE Feng;JIANG Qi;HAN Qi;HU Qiao-qiao;XIAO Zhi-gang(College of Life and Engineering,Shenyang Institute of Technology,Fushun 113122,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品与发酵工业》2018年第9期294-299,共6页Food and Fermentation Industries

基　　金：国家星火计划(2015GA650007);校重大课题支持基金项目(ZD201602);校实验技术基金项目(SYJS201606);校级创新训练一般项目(DC20170134);校级青年骨干教师科研基金(QN201710)

摘　　要：固态酵素是在液态酵素基础上通过干燥技术得到的富含生物活性的固态食品,可避免液态酵素在加工储存过程中由于酵母菌未灭活,出现炸瓶等不良现象,且具有便于运输,携带方便,耐储存等优点,是酵素研究的主要方向之一。文章总结了酵素的发酵菌种与发酵机理、主要活性成分与功能性、固态酵素的加工工艺及存在的问题,并对我国固态酵素应用前景进行了展望。Solid fermented extracts with various biological activities are obtained by drying technology to avoid undesirable phenomena such as blasting bottles during the processing and storage,and are convenient for transportation and carrying.Thus,it has been one of the main directions for fermented plant extract research.The article summarizes the fermented bacteria and mechanism,the main active ingredients and functions,the processing technology and the existing problems of solid fermented extract.Moreover,the prospects for the application of solid fermented extract in China are carried out.

关 键 词：固态酵素 发酵机理 功能性 加工工艺 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ925[轻工技术与工程—食品科学与工程]