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乳酸菌发酵果蔬汁的风味研究进展

  • 全琦 ,
  • 刘伟 ,
  • 左梦楠 ,
  • 张菊华
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  • 1(湖南大学 研究生院隆平分院,湖南 长沙, 410125)
    2(湖南省农业科学院农产品加工研究所,湖南 长沙, 410125)
硕士研究生(张菊华研究员为通信作者,E-mail:498282528@qq.com)

收稿日期: 2021-07-05

  修回日期: 2021-07-22

  网络出版日期: 2022-01-27

基金资助

湖南省重点领域研发计划项目(2019NK2041)

Advances in the flavor of fruit and vegetable juices fermented by lactic acid bacteria

  • QUAN Qi ,
  • LIU Wei ,
  • ZUO Mengnan ,
  • ZHANG Juhua
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  • 1(Longping Branch Graduate School,Hunan University,Changsha 410125,China)
    2(Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China)

Received date: 2021-07-05

  Revised date: 2021-07-22

  Online published: 2022-01-27

摘要

风味是人的感官受食物刺激后各种感觉的综合,是消费者判断果蔬汁品质的重要指标。果蔬汁通过乳酸菌发酵可改善原有风味与品质,但存在加工工艺不成熟、风味形成机制尚不明确等问题。文章从乳酸菌发酵对果蔬汁风味的影响以及工艺优化措施等方面进行系统梳理,并对益生菌发酵果蔬饮料的发展趋势与面临的挑战提出了展望,以期为果蔬汁的深度开发、风味调控等方面提供借鉴。

本文引用格式

全琦 , 刘伟 , 左梦楠 , 张菊华 . 乳酸菌发酵果蔬汁的风味研究进展[J]. 食品与发酵工业, 2022 , 48(1) : 315 -323 . DOI: 10.13995/j.cnki.11-1802/ts.028547

Abstract

Flavor is the synthesis of various sensations with the stimulation of human senses by food,and it’s also an important indicator for consumers to judge the flavor quality of fruits and vegetable juices.Latic acid bacteria fermentation can improve the original flavor and quality of fruit and vegetable juices,but there are still some problems,such as immature technology,unclear flavor formation mechanism,etc.This article reviewes the effects of fermented fruit and vegetable juices,the influence of fermentation on their flavor,and process optimization measures.It also provides a prospect for the development trend and challenges of probiotic fermented fruit and vegetable beverages,which provides a theoretical basis for in-depth development of fruit and vegetable juices,flavor regulation and other aspects.

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