【摘要】 基于将益生菌发酵技术应用于果蔬汁深加工以丰富产品种类、提升风味特性和保健功能等研究结果,综述了益生菌发酵对果蔬汁理化性质的影响、发酵果蔬汁的益生菌活性保持技术和益生功能,指出:益生菌发酵既可改变果蔬汁的风味物质和感官品质,也可改变果蔬汁的有机酸、多酚类物质等化学成分;辅助益生元、微胶囊包埋、优化发酵条件等技术可以提高益生菌发酵果蔬汁中的活菌数;发酵果蔬汁具有改善胃肠道功能、抗氧化、抑菌、改善Ⅱ型糖尿病等益生功能.目前关于益生菌发酵果蔬汁的研究仍处于实验室研究阶段,尚不具备工业化生产条件.未来可就筛选适合不同果蔬种类的发酵菌株、提高发酵果蔬汁中益生菌在贮藏期的存活率及发酵果蔬汁与人体消化道健康和免疫调节关系的机制等进行深入研究,以进一步推进益生菌发酵果蔬汁的功能性开发及产业化生产.更多还原

【Abstract】 In view of the research results of enriched product types and improved flavor characteristics and health care functions by applying probiotic fermentation technology in deep processing of fruit and vegetable juice,this paper summarized the influence of probiotic fermentation on physical and chemical properties of fruit and vegetable juice,the probiotic activity maintaining technology and probiotic function of fermented fruit and vegetable juice.It was pointed out that: probiotic fermentation could not only change the flavor and sensory quality of fruit and vegetable juice,but also changed the chemical components of organic acids and polyphenols in fruit and vegetable juice; the number of viable bacteria in probiotic fermented fruit and vegetable juice could be increased by adding auxiliary prebiotics,embedding microcapsules and optimizing fermentation conditions; fermented fruit and vegetable juice had probiotic functions such as raising gastrointestinal function,resisting oxidation,inhibiting bacteria and elevating type II diabetes.At present,the research on fermented fruit and vegetable juice was still in the laboratory research stage,and has not been put into the factory for mass production.In the future,in-depth research can be carried out on screening suitable fermentation strains,enhancing the survival rate of probiotics in fermented fruit and vegetable juice during storage,and studying the mechanism of the relationship between fermented fruit and vegetable juice and human digestive tract health and immune regulation,so as to further promote the functional development and industrial production of probiotic fermented fruit and vegetable juice.更多还原