蓝莓酵素功能特性研究进展  

Research progress on functional characteristics of blueberry Jiaosu

作　　者：杨彬彦 党娅 尤丽 YANG Binyan;DANG Ya;YOU Li(College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China;Shaanxi Province Fruit Industry Administration Qinba Mountain Blueberry Research Institute,Hanzhong 723000,China;Shaanxi Provincial Key Laboratory of Resource Biology,Hanzhong 723000,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000 [2]陕西省果业管理局秦巴山区蓝莓研究所,陕西汉中723000 [3]陕西省资源生物重点实验室,陕西汉中723000

出　　处：《食品与发酵工业》2022年第23期328-336,共9页Food and Fermentation Industries

基　　金：陕西省科技厅项目(2015SZS-15-02);大学生创新创业训练计划项目(202110720013)。

摘　　要：随着人们健康观念和养生保健意识的增强,创新型功能性食物越来越受到关注,其中发酵食品因其较高的营养价值和保健功能逐渐出现在大众的视野中。蓝莓作为一种绿色健康食品,含有丰富的碳水化合物、维生素、矿物质、多酚类、黄酮类等多种功能成分,是乳酸发酵的优良基质。采用益生菌发酵蓝莓制备蓝莓酵素,可以影响和改善蓝莓的营养价值、感官品质、功能特性、贮藏特性等,具有极大的发展前景。文章综合分析了近几年蓝莓酵素的研究进展,介绍了蓝莓酵素的发酵菌种及发酵工艺,阐述了蓝莓酵素含有的营养成分和多种保健功能,讨论了蓝莓酵素未来的发展方向,为开发新型酵素食品和实现蓝莓酵素工业化提供了理论基础。With the increasing of health care awareness and health concept,innovative functional food has attracted more attention,among which fermented food has gradually appeared in the public view because of its high nutritional value and health care function.As a green and healthy food,blueberry is rich in carbohydrates,vitamins,minerals,polyphenols,flavonoids and other functional components,which is an excellent substrate for lactic acid fermentation.The preparation of blueberry Jiaosu by probiotics can affect and improve the nutritional quality,sensory quality,functional characteristics and storage characteristics of blueberries,which has a great development prospect.This review comprehensively analyzed the recent research progress of blueberry Jiaosu,introduced the fermentation bacteria and fermentation technology of blueberry Jiaosu,expounded the nutritional components and various health care functions of blueberry Jiaosu,and discussed the future development direction of blueberry Jiaosu.This review provides a theoretical basis for the development of new Jiaosu food and the industrialization of blueberry Jiaosu.

关 键 词：蓝莓酵素 微生物 发酵 营养成分 功能特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]