浆果酵素食品发酵工艺及功能特性研究进展  

Research progress on fermentation technology and functional characteristics of berry Jiaosu food

作　　者：李航棋 胡秋阳 王文秀 汤轶伟 LI Hang-Qi;HU Qiu-Yang;WANG Wen-Xiu;TANG Yi-Wei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品安全质量检测学报》2022年第12期3973-3980,共8页Journal of Food Safety and Quality

基　　金：河北农业大学引进人才科研项目(YJ01911);河北农业大学大学生创新创业训练计划项目(2022166)。

摘　　要：酵素是一种具有特定功效的发酵型产品,其原料来源于动物、植物或菌类。浆果酵素是以浆果类果品为原料,经益生菌等微生物发酵而成的富含多种营养物质和生物活性成分的酵素食品。作为功能食品的浆果酵素符合人们对健康饮食的追求方向,被越来越多消费者认可。本文从自然发酵、接种发酵和酶解发酵方面阐述了当前浆果酵素食品的发酵工艺与各自优势,探讨了浆果酵素中黄酮类、酚类、生物酶、多肽等生物活性物质的含量变化,重点介绍了浆果酵素在抗肥胖、降血糖、改善肠道功能、抗癌等方面的功能特性,分析并总结了浆果酵素食品当前亟需解决的问题和功能机制的揭示,以期为浆果酵素的深入研究提供思路,为后期新产品开发提供技术支撑,促进我国浆果酵素食品产业的发展。Jiaosu is a kind of fermentation product with specific efficacy.Its raw materials come from animals,plants or fungi.Berry Jiaosu is a fermented food rich in a variety of nutrients and bioactive components,which is made from berry fruits and fermented by probiotics and other microorganisms.As a functional food,berry Jiaosu is in line with people’s pursuit of healthy diet and is recognized and accepted by more and more consumers.This paper expounded the current fermentation technology and advantages of natural fermentation,inoculation fermentation and enzymatic fermentation,discussed the content changes of bioactive substances such as flavonoids,phenols,biological enzymes and peptides in berry Jiaosu food,and emphatically presented the functional characteristics of berry Jiaosu in anti-obesity,hypoglycemic,improving intestinal function and anti-cancer.Lastly,this paper analyzed and summarized urgent problems to be solved and the revelation of functional mechanism of berry Jiaosu food.This review is expected to provide ideas for the in-depth research of berry Jiaosu,provide technical support for the later development of new products,and promote the development of berry Jiaosu food industry in China.

关 键 词：浆果 酵素 发酵工艺 生物活性物质 功能特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]