营养健康新概念——营养酵母在食品工业中的应用

酵母以多种形式作为人类膳食的一个重要组成部分,已经为人类服务了几千年。追溯到埃及和中东的古文化,酵母就是人类做面包、酿造红酒、啤酒和发酵牛奶饮品等的必要原料。但酵母的化学和营养价值被广泛的研究和应用,却只有几百年的历史(十九世纪)。在今天,这一传统、天然、健康的食物和膳食营养来源又被广泛应用于越来越多的产品和领域,尤其是为营养健康食品工业以及普通食品的生产企业提供了创新优质的原料。这些领域和产品充分利用了食用酵母诸多的营养和健康价值。而创新的技术进一步提升了酵母的这些价值,比如营养酵母菌种的选择和培育使细胞壁中多糖更易消化,增加酵母蛋白的含硫氨基酸和其他有益的代谢物。本文主要介绍现阶段营养酵母的生产工艺、营养价值和营养成分的优良品质。每年数千吨酵母被产出并应用于广义的食品领域,酵母及酵母的衍生产品,如营养酵母,微量元素/维生素强化型酵母作为天然、营养的食品原料,已被全球的营养健康食品企业、功能性食品企业广泛应用于各种食品。

Yeast,in one form or another,has been part of our diets for thousands of years. To the ancient aultures of Egypt and the Middle East,the magic action of yeast provided leavened bread,wine,beer and fermented milk. Only in the discoveries of the few hundreds years( 19th century) have yeast's chemistry and nutritional values been recognized and their beneficial aspects put to greater use.In today's marketplace this traditional,natural and healthy food and dietary supplement is available in a great variety of products,mainly be the creative ingredients to the nutrition and health food industry and food manufacturers. These products include food yeasts of different values. Such new strains of yeast could lead to food yeasts with greater digestibility of polysacharides in the cell walls,increased sulfur amino acid content of yeast protein,and other beneficial metabolites. We would like to introduce on this article the major cources of nutritional yeasts available today,how they are manufactured,their nutrition qualities and various applications in food and healthcare food industries. Million of tons of nutritional yeasts are produced annually. They and their derived products,such as nutritional yeast and mineral / vitamin enriched yeast,are applicated to all kinds of foods by nutritional food producers,manufacturers and marketers of functional food in worldwide.