摘要
发酵果酱是以果蔬为原料,微生物发酵后将果蔬浆经调配浓缩后制成。该产品不仅保留了果蔬的基本营养,发酵后还会增加挥发性风味物质和生物活性成分,提高了果酱的营养价值和功能特性。总结近年来发酵果酱的研制在原料、菌种、糖的选择和使用方面情况,分析各方面的特点及未来研究趋势,为发酵果酱的深入研究提供依据。
Fermented jam is made of fruit and vegetable as raw material,and the fruit and vegetable pulp is blended and concentrated after microbial fermentation.The product not only retains the basic nutrition of fruits and vegetables,but also increases the volatile flavor substances and bioactive components after fermentation,which improves the nutritional value and functional characteristics of jam.This paper summarized the selection and use of raw materials,strains and sugars in the development of fermented jam in recent years,analyzed the characteristics and future research trends of each aspect,and provided a basis for further research on fermented jam.
作者
柴云雷
李梦源
张金凤
马丽媛
张雅娜
CHAI Yunlei;LI Mengyuan;ZHANG Jinfeng;MA Liyuan;ZHANG Ya'na(College of Food and Pharmaceutical Engineering,Suihua College,Suihua,Heilongjiang 152061,China)
出处
《农产品加工》
2023年第19期68-72,共5页
Farm Products Processing
基金
2020年度黑龙江省大学生创新创业训练计划项目(202010236014)
2022年度绥化学院教育教学改革研究项目(JS2022005)。
关键词
果酱
发酵
发酵果酱
果蔬
菌种
jam
fermentation
fermented jam
fruit and vegetable
strain
