摘要
发酵饮料是指饮料原料通过乳酸菌、酵母菌或其他允许使用的菌种发酵后调配而成,酒精含量在1%(体积分数)以下的饮料。发酵饮料均含有大量的具有营养与保健作用的益生菌。本文围绕着发酵饮料用的乳酸菌和酵母菌,发酵饮料的分类,发酵饮料的国内外发展现状和研究进展做了系统阐述,并提出了发酵饮料在现阶段存在的问题及发展前景,旨在为综合开发应用具有不同益生特性的发酵饮料提供依据。
Fermented drinks refers to the raw beverage materials through the fermentation of lactic acid bacteria,yeast or others that were allowed to use of post deployment,the alcohol content of 1% （volume fraction）. Fermented drinks contain abundant probiotics with nutrition and health function. The paper summarized the lactic acid bacteria and yeast in the fermented drinks,the classification of fermented drinks, the developing situation and research prospects of fermented drinks at home and abroad. Then the existing problems and prospects at the present stage were put forward. All of those provided the basis for comprehensive development of fermented drinks with different probiotic characteristics.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第10期379-382,共4页
Science and Technology of Food Industry
基金
吉林省教育厅"十二五"科学技术研究项目(2014439)
关键词
发酵饮料
现状
前景
fermented drinks
developing situation
prospect
