发酵核桃乳研究现状及展望

秦明; 贾英民

doi:10.13386/j.issn1002-0306.2020.14.057

发酵核桃乳研究现状及展望

秦明,
贾英民^,

北京工商大学食品与健康学院, 北京 100048

基金项目:

北京市科技计划课题(Z181100009318005)。

详细信息

作者简介:
秦明(1994-),女,硕士研究生,研究方向:食品微生物,E-mail:qinmingofficial@163.com。

通讯作者:
贾英民(1961-),男,博士,教授,研究方向:食品微生物,E-mail:jiayingmin@btbu.edu.cn。

中图分类号: TS252.54
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出版历程
- 收稿日期: 2019-10-09
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-07-14

Research Status and Prospect of Fermented Walnut Milk

QIN Ming,
JIA Ying-min^,

School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

摘要

摘要: 发酵核桃乳作为一种植物蛋白发酵乳,具有一定的营养优势和来源优势,未来发展前景广阔。但是,目前发酵核桃乳也存在着一些需要重点关注的问题,如发酵菌种种类过于单一、关于发酵前后营养成分和功能性的探讨过少等。本文围绕发酵核桃乳,重点总结发酵菌株的选择、发酵工艺研究、发酵过程中营养物质转化及功能性发酵核桃乳的研究现状,并对发酵核桃乳今后的研究重点提出建议,以期对发酵核桃乳的研究与产品开发提供参考。
- 发酵核桃乳 /
- 乳酸菌 /
- 营养成分 /
- 发酵 /
- 功能性
Abstract: Fermented walnut milk, as a fermented drink of plant protein, has certain nutritional advantages and source advantages. However, there are also some problems that need to be paid more attention to, such as too single species of fermentation strain, too little research on nutrition and function during fermentation. This paper summarizes the key content of the current research on fermented walnut milk, including the screening of strains, the research of fermentation process, the conversion of main nutrients in the fermentation process and the current problems of fermented walnut milk. In order to provide reference for the research and product development of fermented walnut milk, some suggestions are also put forward for the future research of fermented walnut milk.
- fermented walnut milk /
- Lactobacillus /
- nutrients /
- fermentation /
- functionality