Development of solid fermented food

  • HAN Zong-yuan ,
  • LI Xiao-jing ,
  • YE Feng ,
  • JIANG Qi ,
  • HAN Qi ,
  • HU Qiao-qiao ,
  • XIAO Zhi-gang
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  • 1(College of Life and Engineering, Shenyang Institute of Technology, Fushun 113122, China)
    2(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
    3(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)

Received date: 2018-01-01

  Online published: 2018-10-30

Abstract

Solid fermented extracts with various biological activities are obtained by drying technology to avoid undesirable phenomena such as blasting bottles during the processing and storage, and are convenient for transportation and carrying. Thus, it has been one of the main directions for fermented plant extract research. The article summarizes the fermented bacteria and mechanism, the main active ingredients and functions, the processing technology and the existing problems of solid fermented extract. Moreover, the prospects for the application of solid fermented extract in China are carried out.

Cite this article

HAN Zong-yuan , LI Xiao-jing , YE Feng , JIANG Qi , HAN Qi , HU Qiao-qiao , XIAO Zhi-gang . Development of solid fermented food[J]. Food and Fermentation Industries, 2018 , 44(9) : 294 -299 . DOI: 10.13995/j.cnki.11-1802/ts.016663

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