摘要
康普茶是近年来流行于欧美的功能性发酵茶饮料,是由多种酵母菌、醋酸菌和乳酸菌组成的共生体系,将糖和茶叶发酵得到味道酸甜可口的纯天然保健饮品。康普茶含有多种生物活性成分,具有抗心血管疾病、提高消化能力、刺激免疫系统、减少发炎等功效。对康普茶近年来的研究进展进行回顾,重点关注康普茶的微生物组成、生物活性成分、保健作用、制备方法及在食品工业中的应用,并展望康普茶的研究趋势,为其更广泛应用于食品工业奠定一定理论基础。
As a functional fermented tea beverage popular in Europe and the United States in recent years,Kombucha is a pure natural health drink with sweet and sour taste,which can be prepared by using carbohydrates and tea as raw materials and fermenting in a symbiotic system composed of a variety of yeasts,acetic acid bacteria and lactic acid bacteria.Kombucha contains various bioactive ingredients and has a wide spectrum of effects of fighting cardiovascular disease,improving digestion,stimulating the immune system and suppressing inflammation.The research progress of Kombucha in recent years has been systematically reviewed,focusing on the microbial composition,biologically active ingredients,health effects,preparation methods and applications of kombucha in food industry.In addition,it is prospected the research trend of Kombucha.A certain theoretical foundation for its wider application in food industry is laid.
作者
刘小杰
张赟彬
孙涛
LIU Xiaojie;ZHANG Yunbin;SUN Tao(Shanghai Urban Construction Vocational College,Shanghai 201415;School of Public Health,Shanghai University of Traditional Chinese Medicine,Shanghai 201203;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)
出处
《食品工业》
CAS
2021年第9期227-230,共4页
The Food Industry
基金
上海市科促会“联盟计划”项目(LM201928)。
关键词
康普茶
发酵
酵母
醋酸菌
乳酸菌
Kombucha
fermentation
yeast
acetobacter
lactobacillus
