酵素产品的研究进展及问题探究

Research progress and problems exploring of ferment products

根据《酵素产品分类导则》,食用酵素是指以动物、植物和食用菌等为原料,经微生物发酵制得的含有特殊生物活性成分的可食用的酵素产品;酶是具有高度选择性和催化活性的一类蛋白质。该文就酵素和酶的含义进行了归纳与区分,综述了酵素产品的分类及生产发酵工艺、主要营养及保健功能等方面的研究进展,探究了在其制备工艺中可能存在的安全性风险以及相关制度规范等方面存在的问题,以规范发酵工艺,并展望了我国酵素食品发展和应用的广阔前景。

According to the ’Guideline for classification of ferment products’, edible ferment is produced by microbial fermentation using animals,plants and edible fungi, and contains special biological active ingredients. Enzyme is a kind of protein with high selectivity and catalytic activity. In the study, the definitions of ferment and enzyme were concluded and distinguished, the research progress of ferment about the classification, fermentation process, main nutrient and healthcare function was summarized, and the safety risks that may exist in the preparation process of ferment and the problems in the relevant system and other aspects were explored to regulate the fermentation process. The broad prospects for the development and application of ferment food were prospected in China.