摘要
荔枝是一种药食同源的水果,不仅具有较高的营养和保健价值,而且因其独特的风味和丰富的营养物质,已成为发酵食品开发的优质原料。益生菌广泛应用于乳品、果蔬等食品发酵领域,具有丰富食品风味、口感以及为消费者带来多重营养健康功效等作用。结合荔枝的特性和益生菌发酵技术,可以开发出既美味又健康的荔枝发酵产品,这不仅能够提升荔枝的附加值,也符合现代消费者对健康食品的需求。基于此,本文综述了荔枝发酵饮品的发酵菌种、工艺、风味以及功能特性,旨在为新型荔枝发酵产品的研发提供参考。
Litchi chinensis Sonn.is a medicinal and edible fruit that not only has high nutritional and health value,but also has become a high-quality raw material for the development of fermented foods due to its unique flavor and rich nutrients.Probiotics are widely used in the fermentation fields of dairy products,fruits and vegetables,which have the functions of enriching food flavor and taste and bringing multiple nutrition and health effects to people.By combining the characteristics of Litchi chinensis Sonn.with probiotic fermentation technology,delicious and healthy litchi fermentation products can be developed,which not only enhances the added value of Litchi chinensis Sonn.,but also meets the modern consumer demand for healthy food.Based on this,this article summarizes the fermentation strains,processes,flavors,and functional characteristics of litchi fermented beverages,aiming to provide reference for the development of new litchi fermented products.
作者
关小莺
陈亮辉
GUAN Xiaoying;CHEN Lianghui(Kangzhong(Guangdong)Biological Medicine Co.,Ltd.,Zhongshan 528437,China;Cuiheng New Area Engineering Project Construction Affairs Center,Zhongshan 528400,China)
出处
《食品安全导刊》
2024年第34期186-189,共4页
China Food Safety Magazine
关键词
荔枝
发酵
功能活性
Litchi chinensis Sonn.
fermentation
functional activity
作者简介
关小莺(1992—),女,广东阳江人,硕士,研究实习员。研究方向:食用加工与安全。
