果蔬酵素的研究进展

Research Progress of Fruit and Vegetable Ferment

果蔬酵素是以水果、蔬菜为主要原料,经益生菌发酵制成,具有多种生物活性成分的一种酵素产品。随着居民生活水平的提高以及对健康需求的增加,果蔬酵素受到广泛关注,相关研究逐渐开展起来。基于此,文章主要从果蔬酵素发酵工艺、果蔬酵素发酵参与的微生物菌种、果蔬酵素的功能特性、国内外针对果蔬酵素进行的临床试验、我国酵素行业存在的问题及发展潜力等方面进行综述,以期为我国酵素行业发展提供一定的理论参考。

Fruit and vegetable ferment are made from fruits and vegetables as main raw materials,fermented by probiotics,and are an enzyme product with a variety of bioactive ingredients.With the improvement of residents’ living standards and the increase of demand for health,fruit and vegetable ferment have received widespread attention,and related research has gradually been carried out.Based on this,this article mainly reviews the fermentation process of fruit and vegetable ferment,the microbial strains involved in the fermentation of fruit and vegetable ferment,the functional characteristics of fruit and vegetable ferment,the clinical trials of fruit and vegetable ferment at home and abroad,the problems and development potential of China ferment industry,which will provide a certain theoretical reference for the development of China ferment industry.