益生菌果蔬汁的研究现状  

Research Status of Fermented Plant-Based Beverage of Probiotics

作　　者：赵晨 Zhao Chen(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《现代食品》2020年第17期35-40,共6页Modern Food

摘　　要：果蔬汁是益生菌的良好载体,经益生菌发酵的果蔬汁营养和商业价值更高,具有良好的市场前景。本文对益生菌果蔬饮料的研究现状、益生菌对果蔬汁品质的影响和果蔬汁对益生菌活性的影响进行综述,对益生菌果蔬饮料的现存问题和发展方向进行展望。Fruit and vegetable juice is a good carrier of probiotics.The fruit and vegetable juice fermented by probiotics has higher nutritional and commercial value and has a good market prospect.In this paper,the research status of probiotic fruit and vegetable beverage,the influence of probiotics on the quality of fruit and vegetable juice and the influence of fruit and vegetable juice on probiotic activity were reviewed.The existing problems and development direction of probiotic fruit and vegetable beverage were prospected.

关 键 词：益生菌 果蔬饮料 研究综述 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]