益生菌发酵谷物饮料研究进展  

Research Progress of Probiotic Fermented Cereal Beverage

作　　者：左旭 吴兴壮[2] ZUO Xu;WU Xingzhuang(Shenyang Agricultural University,Shenyang,Liaoning 110866,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161,China)

机构地区：[1]沈阳农业大学,辽宁沈阳110866 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《农产品加工》2024年第15期100-104,107,共6页Farm Products Processing

基　　金：辽宁省科技厅第三批揭榜挂帅(科技攻关专项项目)(2022JH1/10900012)。

摘　　要：近年来,以五谷杂粮为主要原料,经益生菌发酵且具有独特的营养功效和风味的谷物饮料受到消费者的青睐。通过阐述益生菌及其发酵谷物高营养、促健康的功能特性,以及益生菌发酵谷物饮料的部分原材料高营养的特性,综述了益生菌发酵谷物饮料的加工工艺流程,对益生菌发酵谷物饮料未来发展方向进行展望,为今后益生菌发酵型谷物饮料的研究提供参考。In recent years,cereal beverages with cereals as the main raw material and fermented by probiotics have been favored by consumers.This paper expounded the functional characteristics of probiotics and their fermented cereals for high nutrition and health promotion,introduced the high nutritional characteristics of some raw materials of probiotic-fermented cereal beverages,reviewed the processing process of probiotic-fermented cereal beverages,and looked forward to the future development direction of probiotic-fermented cereal beverages,so as to provide reference for the future research of probiotic-fermented cereal beverages,cereal beverages with cereals as the main raw material and fermented by probiotics have been favored by consumers.

关 键 词：谷物饮料 益生菌 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]