摘要
近年来,许多国家兴起了红茶菌应用和研究的热潮。为了让人们更全面地了解红茶菌的来源和发展状况,本文以红茶菌为背景,综述了红茶菌菌体组成、营养成分、发酵工艺、保健功能、产品研发及应用,现存的问题及未来发展方向,以期为红茶菌产品开发人员提供参考。
Many countries the rise of Kombucha application and research boom in recent years.In order to make people more comprehensive understanding of the origin and development of Kombucha,this paper reviewed the composition,nutritional components,fermentation process,health function,product development and application of Kombucha,product development and application of Kombucha,analyzes the existing problems and future development direction,in order to provide reference for Kombucha product development personnel.
作者
赵平
郭莹莹
杨光
刘庆静
邹积宏
ZHAO Ping;GUO Yingying;YANG Guang;LIU Qingjing;ZOU Jihong(Quality Supervision and Testing Institute of Heilongjiang Province,Harbin 150028,China;Heilongjiang University,Harbin 150008,China)
出处
《现代食品》
2020年第21期1-4,共4页
Modern Food
基金
黑龙江省财政支持项目“功能性红茶菌酸菜工艺的研究与质量分析”。
关键词
红茶菌
菌体组成
产品研发
现存问题
Kombucha
cell composition
product development
existing problems
