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乳酸菌发酵果蔬汁研究进展 预览

Progress of Lactobacillus Fermentation of Fruit and Vegetable Juice
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摘要 发酵果蔬汁集多种功效为一体,是未来果蔬产品开发研究的热点。本文简要介绍了乳酸菌的生理功能、发酵果蔬乳酸菌的菌种选择,在此基础上综述了乳酸菌发酵果蔬汁开发研究中的生产工艺流程、乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响和乳酸菌发酵果蔬汁产品开发,以期促进乳酸菌果蔬汁产品的合理开发有效发挥其生理功能。 Fermented fruit and vegetable juices with various functions as a whole, which will be a hot spot for future research and development of fruit and vegetable products. This paper briefly introduced the physiological function of Lactobacillus and the selection of Lactobacillus for fermented fruits and vegetables, On this basis, the production process of fruit and vegetable juice fermented by Lactobacillus, the effect of Lactobacillus fermentation on main active substances and their physiological functions in fruit and vegetable juice and the development of fruit and vegetable juice fermented by Lactobacillus were reviewed. In order to promote the rational development of Lactobacillus fruit and vegetable juice products and effectively play its physiological functions.
作者 史瑞雨 史瑞雪 Shi Ruiyu;Shi Ruixue(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;School of Life Science,Xiamen University,Xiamen 361102,China)
出处 《现代食品》 2019年第8期49-54,共6页
关键词 乳酸菌 发酵果蔬汁 活性物质 生理功能 Lactobacillus Fermented fruit and vegetable juice Active substance Physiological function
作者简介 史瑞雨(1999—),女,本科在读;研究方向为果蔬发酵食品。
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