摘要
固态发酵起源于传统食品生产领域,具有节水、节能、高得率、清洁等优势。现代固态发酵技术在保留传统的基础上突破创新,逐渐拓展应用于现代食品工业多个领域。介绍了食品固态发酵过程的特点、影响因素和规模化装备,综述了固态发酵在食品工业中传统食品、酶制剂、有机酸、食用菌、香料和其他天然活性产物等领域的应用及研究进展,并对固态发酵技术在食品工业中的应用前景进行了展望,为实现食品工业固态发酵规模化绿色制造奠定基础。
Solid-state fermentation originated in traditional food production with advantages of water saving, energy saving, high yield, and cleanliness. Modern solid-state fermentation technology breaks through innovation on the basis of preserving the tradition and gradually expands its applications in many fields of modern food industry. In this paper, the characteristics, influencing factors and large-scale equipment of the solid-state fermentation process are introduced, the application and research advances of solid-state fermentation of traditional fermented foods, enzymes, organic acids, flavors, edible fungi and other natural products are summarized, and the prospects for the application of solid-state fermentation technology in the food industry are forecasted to lay the foundation for the realization of large-scale green manufacturing of solid-state fermentation in the food industry.
作者
隋文杰
刘锐
吴涛
张民
SUI Wenjie;LIU Rui;WU Tao;ZHANG Min(Tianjin University of Science and Technology, Institute for New Rural Development, Tianjin 300457, China;State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China;Tianjin University of Science and Technology, College of Food Engineering and Biotechnology, Tianjin 300457,China)
出处
《生物产业技术》
2018年第3期13-23,共11页
Biotechnology & Business
基金
天津科技大学新农村发展研究院开放基金资助项目(XNC201707)
关键词
固态发酵
传统发酵食品
酶制剂
有机酸
香料
食用菌
功能食品
研究进展
solid-state fermentation
traditional fermented foods
enzymes
organic acids
favors
edible fungi
functional foods
research progress
