益生菌微胶囊技术及其在食品中的应用研究进展  

Research Progress on Microcapsulation Technology and Its Application in Food

作　　者：田文静 孙玉清[1] 刘小飞[1] TIAN Wen-jing;SUN Vu-qing;LIU Xiao-fei(Beijing Vocational College of Agriculture,Beijing 102442, China)

机构地区：[1]北京农业职业学院

出　　处：《食品工业科技》2019年第16期354-362,共9页Science and Technology of Food Industry

摘　　要：近年来,人们对功能性食品的需求不断上升,益生菌作为最主要的健康促进因子之一,其产品在世界范围内也有了巨大的增长。而微胶囊技术可以在食品的加工和贮藏过程中为益生菌提供保护,提高其在产品中的存活率,故在食品工业中被广泛应用。将益生菌微胶囊成功地应用于食品仍存在较大的技术障碍,这主要是由于微胶囊的某些特性与食品应用要求不相符。基于此,本文综述了益生菌微胶囊目前的研究进展和在食品中的应用情况,并对其未来的发展前景进行了展望。Recently,a trend in food industry is the consistent rising in the demand for functional food. As one of the most important health promotion factors,probiotics have witnessed a huge increase in their products worldwide. Microcapsulation technology has been wildly used in food industry attributed to its ability to provide protection for probiotics during food processing and storage and improve the survival rate of probiotics in products.However,there are still significant hurdles to the successful application of probiotics microcapsules in food industry,which is mainly due to the fact that somecharacteristics of microcapsules appear to be in conflict with the requirements of food products.Based on this situation,the aim of this review was to give a critical overview of the current researches and the application of probiotics microcapsules in food industry,and the future development was also prospected.

关 键 词：益生菌 微胶囊化技术 应用 包埋率 

分 类 号：TS201.3[轻工技术与工程—食品科学]