药食同源山药发酵制品研究进展  

Research Progress on Fermented Products of Medicinal and Edible Yam

作　　者：张鑫 任小杰 左志琼 曾思恒 王风青 毕长富 何娟 ZHANG Xin;REN Xiaojie;ZUO Zhiqiong;ZENG Siheng;WANG Fengqing;BI Changfu;HE Juan(College of Biotechnology,Sichuan University of Science&Engineering,Yibin,Sichuan 644000,China;Shandong Taishan Shengliyuan Group Co.,Ltd.,Tai'an,Shandong 271000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]山东泰山生力源集团股份有限公司,山东泰安271000

出　　处：《农产品加工》2023年第21期96-101,104,共7页Farm Products Processing

基　　金：固态发酵资源利用四川省重点实验室2021开放基金项目(2021GTJC05)。

摘　　要：山药是我国卫生部公布的药食同源物品之一,含有皂苷类、多糖、黄酮、甾醇、淀粉、氨基酸等化学成分,具有保肝、降血糖、抗氧化、抗炎症通和免疫调节等生理功能,因此研发各类山药功能性发酵制品具有现实的意义。现对山药发酵用菌种、发酵方式,醋类、酒类、酸奶、酵素及面包山药发酵产品工艺等进行归纳综述,为山药其他相关新型发酵产品的研发及其应用提供参考。Yam is one of the medicinal and edible homologous materials published by the Ministry of Health of China.Yam contains saponins,polysaccharides,flavonoids,sterols,starch,amino acids and other chemical components.Yam has many physiological functions such as liver protection,hypoglycemic,antioxidant,anti-inflammatory and immune regulation.Therefore,it is of practical significance to develop various functional fermented products of yam.In this paper,the strains for yam fermentation,fermentation methods,vinegar,wine,yogurt,enzymes and bread yam fermentation products were summarized,which provided reference for the development and application of other related new yam fermentation products.

关 键 词：山药 发酵 酒 醋 酸奶 酵素 面包 

分 类 号：TQ920[轻工技术与工程—发酵工程]