发酵果蔬汁的品质改良和代谢机制研究进展

Research Progress on the Quality Improvement and Metabolic Mechanism of Fermented Fruit and Vegetable Juice

发酵果蔬汁兼具营养和风味,与现代人的健康生活理念高度契合。文章将对果蔬汁发酵技术、发酵对果蔬汁品质的改良作用以及果蔬汁发酵代谢产物的形成机理进行综述,以期为发酵果蔬汁产品的开发和产业化发展提供参考。

Fermented fruit and vegetable juice combines health benefits and special flavor,which highly aligns with morden people’s pursuit of the healthy life.This article will provide an overview of the fermentation techniques,the improvement effects of fermentation on the quality of fruit and vegetable juice,and the formation mechanism of metabolites from fruit and vegetable juice fermentation,so as to provide reference for the development and industrialization of fermented fruit and vegetable juice products.