摘要
发酵食品是以农林产品、水产品、畜产品等为原料,主要通过微生物的作用,再经食品加工制作的食品。在其酿造过程中,以微生物生命活动为基础,原料中各组分经复杂的生物化学变化,形成发酵食品独特的风味、丰富的营养、有益的生理功能,并对提高保藏性产生影响。发酵食品组分变化的调控对提高贮藏期、改善风味、增强营养、富集功能因子和保障安全意义重大,有利于进一步提升发酵食品价值,促进人类健康。本文综述了发酵食品生产过程中与贮藏性、风味、营养、功能、安全性相关的组分的变化及调控,并对该领域的科学问题进行展望。
Fermented foods are food substrates that are invaded or overgrown by edible micro-organisms whose enzymes,particularly amylases,proteases and lipases hydrolyse the polysaccharides,proteins and lipids to nontoxic products with unique flavor,rich-nutrition and variety-functions,and have far-reaching impact on security.The study on changes and regulation of fermented food composition is significant to improve the storage period,flavor,nutrition and safety,which are help to further enhance the value of fermented foods and promote human health.This paper reviews the changes of ingredients linked with preservation,flavor,nutrition,functional,safety during the ferment process.Future trends in research and development of fermented food have also been discussed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第9期82-92,共11页
Journal of Chinese Institute Of Food Science and Technology
