荔枝发酵产品的研究进展
Research Progress in Litchi Fermented Products
关小莺 1陈亮辉2
作者信息
- 1. 康众(广东)生物医药有限公司,广东 中山 528437
- 2. 中山翠亨新区工程项目建设事务中心,广东 中山 528400
- 折叠
摘要
荔枝是一种药食同源的水果,不仅具有较高的营养和保健价值,而且因其独特的风味和丰富的营养物质,已成为发酵食品开发的优质原料.益生菌广泛应用于乳品、果蔬等食品发酵领域,具有丰富食品风味、口感以及为消费者带来多重营养健康功效等作用.结合荔枝的特性和益生菌发酵技术,可以开发出既美味又健康的荔枝发酵产品,这不仅能够提升荔枝的附加值,也符合现代消费者对健康食品的需求.基于此,本文综述了荔枝发酵饮品的发酵菌种、工艺、风味以及功能特性,旨在为新型荔枝发酵产品的研发提供参考.
Abstract
Litchi chinensis Sonn.is a medicinal and edible fruit that not only has high nutritional and health value,but also has become a high-quality raw material for the development of fermented foods due to its unique flavor and rich nutrients.Probiotics are widely used in the fermentation fields of dairy products,fruits and vegetables,which have the functions of enriching food flavor and taste and bringing multiple nutrition and health effects to people.By combining the characteristics of Litchi chinensis Sonn.with probiotic fermentation technology,delicious and healthy litchi fermentation products can be developed,which not only enhances the added value of Litchi chinensis Sonn.,but also meets the modern consumer demand for healthy food.Based on this,this article summarizes the fermentation strains,processes,flavors,and functional characteristics of litchi fermented beverages,aiming to provide reference for the development of new litchi fermented products.
关键词
荔枝/发酵/功能活性Key words
Litchi chinensis Sonn./fermentation/functional activity引用本文复制引用
出版年
2024
NETL
NSTL
万方数据