水果酵素发酵工艺及质量评价指标研究进展

Research progress of fruit fermentation technology and quality evaluation index

水果酵素是各类水果经微生物发酵的功能性产品,越来越受到消费者的青睐。主要从发酵基质、发酵菌种、发酵条件的选择等方面对发酵工艺的研究进展进行梳理,并简要介绍了酵素的质量评价指标,指出未来的研究方向,以期为后续研究提供基础。

Fruit enzymes were functional products of various kinds of fruits fermented by microorganisms,which were more and more favored by consumers.The research on fermentation process was reviewed mainly from the selection of fermentation substrate,fermentation strains and fermentation conditions.The quality evaluation indexes of enzymes were briefly introduced,and the future research direction was pointed out,in order to provide the basis for subsequent research.