益生菌发酵果蔬制品研究进展  

Research Progress of Fruit and Vegetable Fermented Product by Probiotic

作　　者：王亚琴 高振鹏[1,2,3] WANG Ya-qin;GAO Zhen-peng(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Laboratory of Quality and Safety Risk Assessment for Agro-products,Ministry of Agriculture and Rural Affairs,Yangling 712100,China;Shaanxi Engineering Center of Agro-product Processing,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]农业农村部农产品质量安全风险评估实验室,陕西杨凌712100 [3]陕西省农产品加工工程技术研究中心,陕西杨凌712100

出　　处：《中国果菜》2020年第8期38-44,76,共8页China Fruit & Vegetable

基　　金：陕西省重点研发计划(2020NY-096);十三五国家重点研发计划项目(2017YFD0400702)。

摘　　要：益生菌是一种通过改善宿主微生态平衡,从而提高宿主健康水平和健康状态的活菌制剂。近年来随着我国果蔬产量持续增大以及果蔬深加工产业的不断发展,益生菌发酵果蔬制品的研究不断深入。本文主要论述了益生菌发酵果蔬制品的发展现状及存在的问题,通过对益生菌发酵果蔬制品的分析,得出了益生菌发酵果蔬制品未来发展趋势,旨在为今后益生菌发酵果蔬制品的发展提供参考。Probiotics is a kind of living bacteria preparation which can improve the micro ecological balance of host and improve the health level and health status of host.In recent years,the continuous increase of fruit and vegetable production and the continuous development of fruit and vegetable deep processing industry,the research on probiotic fermentation of fruit and vegetable products is also in-depth.This paper mainly discusses the development status and existing problems of probiotics fermented fruits and vegetables products.The future development trend of probiotics fermented fruits and vegetables products is obtained,aiming to provide reference for the development of probiotic fermented fruits and vegetables products in the future.

关 键 词：益生菌 发酵 果蔬制品 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]