| 发酵果蔬汁的功能特性研究进展 |
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| 引用本文： | 陈历水,丁庆波,吴伟莉,刘佳,苏晓霞,赵芸. 发酵果蔬汁的功能特性研究进展[J]. 食品工业科技, 2012, 33(11): 418-421,425 |
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| 作者姓名： | 陈历水 丁庆波 吴伟莉 刘佳 苏晓霞 赵芸 |
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| 作者单位： | 中粮集团有限公司食品研发中心,北京,100020 |
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| 摘 要： | 发酵果蔬汁是一种比较有发展潜力的营养食品,由于添加了常用的乳酸菌和酵母菌而风味特殊,同时赋予其新的营养和保健功能。本文综述了发酵果蔬汁的营养功能与保健功能特性,包括调节胃肠道菌群、免疫调节作用、抑制肿瘤细胞的生长、抗氧化作用、降低胆固醇活性、体外生物拮抗作用等。
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| 关 键 词： | 发酵果蔬汁 营养功能 保健功能 |
Research progress in functional characteristics of fermented fruit and vegetable juices |
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| CHEN Li-shui,DING Qing-bo,WU Wei-li,LIU Jia,SU Xiao-xia,ZHAO Yun. Research progress in functional characteristics of fermented fruit and vegetable juices[J]. Science and Technology of Food Industry, 2012, 33(11): 418-421,425 |
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| Authors: | CHEN Li-shui DING Qing-bo WU Wei-li LIU Jia SU Xiao-xia ZHAO Yun |
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| Affiliation: | (Food R & D Center,COFCO Ltd.,Beijing 100020,China) |
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| Abstract: | Fermented fruit and vegetable juices is a nutritional food with developing potential.The addition of lactic acid bacteria and yeast endows produces a special flavor and new nutritional and functional characters.In this paper,the nutritional and functional characteristics of fermented juice were reviewed,including the regulation of gastrointestinal flora,immune regulation,inhibition of tumor cell growth,antioxidant cholesterol-lowering abilities and biological antagonism in vitro. |
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| Keywords: | fermented fruit and vegetable juices nutritional character functional characters |
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