红枣发酵产品的研究进展  

Research Progress on Jujube Fermented Products

作　　者：原洪 姜敏 路亚龙 YUAN Hong;JIANG Min;LU Yalong(Medical College,Xi'an Peihua University,Xi'an 710199,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China)

机构地区：[1]西安培华学院医学院,陕西西安710199 [2]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品科技》2024年第5期83-90,共8页Food Science and Technology

基　　金：国家自然科学基金项目(32202016);中央引导地方科技发展专项资金项目(2023ZY1-CGZY-07);陕西省教育厅科学研究计划项目(23JK0582)。

摘　　要：红枣原产于中国,营养丰富、风味独特,具有较高的食用和药用价值。目前我国红枣加工产品仍以初加工产品为主,精深加工比例较低,制约了红枣加工产业的高质量可持续发展。随着生活水平的提高,消费者对于食品的追求越来越趋向于营养、健康和天然。红枣由于其独特的风味和丰富的营养物质组成,已经被广泛应用于发酵食品的开发中。文章综述了近几年红枣发酵饮料、红枣醋、红枣酒和红枣酸乳等发酵制品生产工艺及产品特性的研究现状,期望能够为今后红枣系列深加工产品的研究与开发提供理论基础。Jujube,native to China,is rich in nutrition with unique flavor,possessing higher edible and medicinal value.However,the jujube processing products in China are still dominated by primary processing,with a lower proportion of deep processing,which restricts the high-quality and sustainable development of the jujube processing industry.As living standards improving,people’s pursuit of food is increasingly turning towards nutrition,health,and naturalness.Due to its unique flavor and rich nutritional composition,jujube has been widely applied in the development of fermented foods.This paper reviews the production technology and product characteristics of fermented jujube products,such as jujube fermented drinks,jujube vinegar,jujube wine,and jujube yoghurt in recent years,hoping to provide a theoretical basis for the future research and development of deeply processed jujube products.

关 键 词：红枣 发酵产品 工艺 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]