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乳酸菌发酵型饮料的研究现状与前景

王超1,林小晖2,杜冰3*

(1无限极(中国)有限公司,广东广州510627;

2福建康之味食品工业有限公司,福建漳州363000;

3 华南农业大学,广东广州510642)

摘要:乳酸菌发酵型饮料是一种比较有发展潜力的营养食品,由于添加了常用的乳酸菌而风味特殊,同时赋予其新的营养和保健功能。该文综述了乳酸菌发酵在饮料加工中的作用,主要包括提高饮料的营养价值、增强饮料的保健功效、改善饮料的风味、增加饮料的货架期等,并对乳酸菌发酵型功能饮料的前景进行了展望。关键词:乳酸菌;发酵型;饮料;现状

Status and Prospects of Lactobacillus Fermented Beverages

WANG Chao1,LIN Xiao-hui2,DU Bing3*

(1 Infinitus(China)Co.Ltd,Guangzhou 510627,China;

2 Fujian KANGZHI WEI Co.,Ltd.,Zhangzhou 363000,China;

3 College of Food,South China Agricultural University,Guangzhou 510642,China)

Abstract: Lactobacillus fermented beverage is a more promising nutritional food,due to the addition of the commonly usedlactic acid bacteria and flavor,while giving its new nutrition and health functions. This paper review summarizes the roleof lactic acid bacteria fermentation in beverage processing,including improving nutritional value of beverage,enhancinghealth effect of beverage,improving beverage flavor,increasing shelf life of beverage and so on,and deliver expectationson the prospect of Lactobacillus fermentation functional beverage.

Key words: Lactobacillus;fermented;drinks;research progress

(2018年第21卷第1期)

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