摘要
谷物富含膳食纤维、维生素和矿物质等活性物质,而益生菌具有调节肠道菌群、提高免疫力等功效。将谷物与益生菌联合应用于发酵乳制品,不仅保留了传统乳制品的营养和功能特性,还增加了谷物和益生菌所提供的额外营养,为消费者提供了更为全面且均衡的膳食选择,以满足其多样化的营养需求。因此,将谷物与益生菌联合应用可作为提升发酵乳制品功能特性、改善质地和风味的新策略。基于此,本文概述了谷物和益生菌特性,以及二者之间的相互作用机制(协同作用),重点综述了谷物与益生菌结合对发酵乳制品在风味、质地、组织结构以及功能特性等方面的影响,并探讨了将二者应用于发酵乳制品后可能面临的挑战,为推动发酵乳制品行业的创新与发展提供了新思路。
Grains are rich in active substances such as dietary fiber,vitamins,and minerals,while probiotics possess the efficacy of regulating the intestinal flora and enhancing immunity.The combined application of grains and probiotics in fermented dairy products not only preserves the nutritional and functional properties of traditional dairy products but also adds the extra nutrients offered by grains and probiotics,providing consumers with a more comprehensive and balanced dietary option to satisfy their diversified nutritional demands.Hence,the joint application of grains and probiotics can serve as a novel strategy for enhancing the functional characteristics,ameliorating the texture and flavor of fermented dairy products.On this basis,the article outlines the characteristics of grains and probiotics,as well as the interaction mechanism(synergistic effect)between them.It focuses on reviewing the influence of the combination of grains and probiotics on the flavor,texture,organizational structure,and functional characteristics of fermented dairy products and explores the possible challenges after applying the two to fermented dairy products,providing new insights for promoting the innovation and development of the fermented dairy products industry.
作者
剧柠
张悦
郭帅
刘雅琪
高岩
顾晓亮
贺旭丽
黄艳华
JU Ning;ZHANG Yue;GUO Shuai;LIU Yaqi;GAO Yan;GU Xiaoliang;HE Xuli;HUANG Yanhua(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Wuzhong Agricultural Products Quality and Safety Testing Center,Wuzhong 751100,China)
出处
《食品工业科技》
北大核心
2025年第18期469-479,共11页
Science and Technology of Food Industry
基金
中央引导地方科技发展专项项目(2024FDR05071)
宁夏回族自治区重点研发计划项目(2021BEF02022)
国家自然科学基金地区项目(32160593)。
关键词
谷物
益生菌
发酵乳制品
功能特性
新策略
cereal
probiotics
fermented dairy products
functional characteristics
new strategy
