微藻在食品领域中的应用研究进展  

The Application and Research Progress of Microalgae In Food Field

作　　者：吴志刚[1] 赵璐 WU Zhigang;ZHAO Lu(Department of Marine Technology,Rizhao Polytechnic,Rizhao,Shandong 276826,China)

机构地区：[1]日照职业技术学院海洋技术系,山东日照276826

出　　处：《农产品加工》2023年第2期73-75,80,共4页Farm Products Processing

基　　金：山东省高等学校青年创新团队人才引育计划项目(S190007170001)。

摘　　要：新资源食品微藻营养丰富,富含蛋白质、不饱和脂肪酸、藻多糖、虾青素等多种生物活性物质,具有保健功能和药理作用,在食品领域的应用愈加广泛,微藻基食品的开发成为食品产业发展的重要方向之一。从食用微藻的特点、种类、有效成分及功能作用,以及微藻在风味食品、功能性食品、乳制品、食品添加剂中的应用,微藻食品的发展趋势等方面进行了研究和分析,旨在为微藻食品开发提供参考。Microalgae,a new resource food,is rich in nutrients,rich in protein,unsaturated fatty acids,algal polysaccharides,astaxanthin and other bioactive substances.It has health care function and pharmacological effects,and is widely used in the food field.The development of microalgae-based food has become one of the important directions of food industry development.In this paper,the characteristics,species,active ingredients and functions of edible microalgae,the application of microalgae in flavor food,functional food,dairy products and food additives,and the development trend of microalgae food were studied and analyzed,in order to provide reference for the development of microalgae food.

关 键 词：微藻 食品 活性物质 

分 类 号：S218[农业科学—农业机械化工程]