Research progress on “herb-food homology” plant Jiaosu
RAO Zhi1,2,3,4, CHEN Yankun2,3,4, LIU Bin2,3,4, XIE Mengzhou2,3,4*
1(College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China) 2(Piagnostic Key Lab of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410208, China) 3(2011Collaborative Innovation Center of Digital Chinese Medicine,Changsha 410007, China) 4(Hunan Provincial Medicine & Food Homologous Functional Food Engineering and Technology Research Center,Changsha 410208, China)
Abstract: The development of pure natural new health foods has become a new trend, especially the new foods developed using herb-food homologous plants are becoming more and more popular for they are rich in beneficial bacteria and active ingredients. Plant Jiaosu, as a fermented product, is rich in beneficial substances. Plant Jiaosu prepared by using herb-food homologous plants can not only exert the health effect of food, but also improve the special odor and flavor of the product. They combine with the nutrition and health functions of plant Jiaosu, and have become new hotspots in the development of plant Jiaosu in recent years. Based on previous research, this paper reviewed the research progress on the main microorganisms and enzymes, active ingredients, health effects, fermentation processes and other aspects. It will provide some references for the in-depth development and research in this field.
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