《饮料工业》杂志
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乳酸菌发酵植物基饮料的研究进展

韦金娜,朱宝生,龙琳
(广西轻工业科学技术研究院有限公司,广西南宁530031)

摘要:乳酸菌发酵植物基饮料是指以植物或植物抽提物为原料,经乳酸菌发酵后,辅以其他原料或食品添加剂调配而成的、且酒精含量小于1%(体积分数)的饮料。从乳酸菌出发,介绍分类、作用机理等,并重点阐述发酵植物基饮料分类及研究进展,对未来乳酸菌发酵植物饮料发展前景进行探讨。

关键词:乳酸菌;发酵植物基饮料;前景

 

Research Progress of Lactic Acid Bacteria Fermented Plant-based Drinks

WEI Jin-na,ZHU Bao-sheng,LONG Lin
(Guangxi Light Industry Science and Technology Research Institute Co.,Ltd,Nanning 530031,China)

Abstract: Lactic acid bacteria fermented plant-based drinks is made fromplants or plant extracts,fermented by lactic acid bacteria,supplemented by other raw materials or food additives,and whose alcohol content is less than 1 %(volume fraction). This article mainly introduces the classification,mechanism and other characteristic of lactic acid bacteria,expounds the classification and research progress of fermented plant-based drinks,and discusses the future fermented plant-based drinks of lactic acid bacteria development prospect.

Key words: lactic acid bacteria;fermented plant-based drinks;prospect

 

(2019年第22卷第5期)

 

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