菌酶协同处理在食品加工中的研究进展及应用

Research Progress and Application of Synergistic Treatment of Bacteria and Enzymes in Food Processing

酶解和发酵技术是食品加工中常用的生物处理手段,能够提高食品的营养价值和人体的消化吸收率等,但单独酶解和发酵都有一定的劣势。菌酶协同作用是将发酵和酶解两种处理方式结合,因兼具微生物发酵和酶解优势、能够缩短反应时间、改善产物风味等而被广泛应用在谷物、调味料、水产品等副产物的处理上。文章综述了菌酶协同处理目前在食品加工领域常用的酶和菌种、影响菌酶协同发酵工艺的因素以及在食品加工中的具体应用,总结了菌酶协同发酵技术在食品领域存在的问题和未来发展方向,以期为菌酶协同发酵技术在食品领域的推广提供新途径与新思路。

Enzymatic hydrolysis and fermentation technology are commonly used biological treatment methods in food processing,which can improve the nutritional value of food and the digestion and absorption rates of the human body.However,enzymatic hydrolysis and fermentation alone have certain disadvantages.The synergistic effect of bacteria and enzymes is a combination of fermentation and enzymatic hydrolysis,which is widely used in the treatment of by-products such as grains,seasonings and aquatic products because it combines the advantages of microbial fermentation and enzymatic hydrolysis,and can shorten the reaction time and improve the flavor of products.In this paper,the enzymes and strains commonly used in the field of food processing for synergistic treatment of bacteria and enzymes,the factors affecting the synergistic fermentation process of bacteria and enzymes,and the specific application in food processing are reviewed,and the problems and future development directions of synergistic fermentation technology of bacteria and enzymes in the food field are summarized,in order to provide new ways and new ideas for the promotion of synergistic fermentation technology of bacteria and enzymes in the food field.