益生菌发酵果蔬汁研究进展

张丽华; 查蒙蒙; 李顺峰; 李昌文; 纵伟; 赵光远

doi:10.12187/2021.04.004

September 2021

Article Contents

ZHANG Lihua, ZHA Mengmeng, LI Shunfeng, et al. Research progress on probiotic fermentation of fruit and vegetable juice[J]. Journal of Light Industry, 2021, 36(4): 29-36. doi: 10.12187/2021.04.004

Citation: ZHANG Lihua, ZHA Mengmeng, LI Shunfeng, et al. Research progress on probiotic fermentation of fruit and vegetable juice[J]. Journal of Light Industry, 2021, 36(4): 29-36. doi: 10.12187/2021.04.004 shu

Research progress on probiotic fermentation of fruit and vegetable juice

ZHANG Lihua ^1,2,3 ,
ZHA Mengmeng ¹ ,
LI Shunfeng ⁴ ,
LI Changwen ^1,2,3 ,
ZONG Wei ^1,2,3 ,
ZHAO Guangyuan ^1,2,3

1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Collaborative Innovative Center of Food Production and Safety, Zhengzhou 450001, China;
3. He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China;
4. Research Center of Agro-product Processing Science and Technology, He'nan Academy of Agricultural Sciences, Zhengzhou 450002, China

Received Date: 2021-03-10

Abstract

In view of the research results of enriched product types and improved flavor characteristics and health care functions by applying probiotic fermentation technology in deep processing of fruit and vegetable juice, this paper summarized the influence of probiotic fermentation on physical and chemical properties of fruit and vegetable juice, the probiotic activity maintaining technology and probiotic function of fermented fruit and vegetable juice. It was pointed out that:probiotic fermentation could not only change the flavor and sensory quality of fruit and vegetable juice, but also changed the chemical components of organic acids and polyphenols in fruit and vegetable juice; the number of viable bacteria in probiotic fermented fruit and vegetable juice could be increased by adding auxiliary prebiotics, embedding microcapsules and optimizing fermentation conditions; fermented fruit and vegetable juice had probiotic functions such as raising gastrointestinal function, resisting oxidation, inhibiting bacteria and elevating type II diabetes. At present, the research on fermented fruit and vegetable juice was still in the laboratory research stage, and has not been put into the factory for mass production. In the future, in-depth research can be carried out on screening suitable fermentation strains, enhancing the survival rate of probiotics in fermented fruit and vegetable juice during storage, and studying the mechanism of the relationship between fermented fruit and vegetable juice and human digestive tract health and immune regulation, so as to further promote the functional researchdevelopment and industrial production of probiotic fermented fruit and vegetable juice.
- fermentation,
- probiotics,
- fruit and vegetable juice,
- probiotic function
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Research progress on probiotic fermentation of fruit and vegetable juice

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