超声波技术在发酵食品领域的应用

Application of ultrasonic technology in the field of fermented food

中文关键词:  发酵食品  超声波技术  功能特性

英文关键词:fermented foods  ultrasonic technology  functional properties

中文摘要:

      发酵是一种古老的技术, 主要用于保存易腐烂的食物。而发酵食品通常比原材料具有更多优点, 例如安全、更加稳定, 并具有独特的感官和营养属性以及治疗特性。目前发酵食品在食品市场中占据重要地位(产品占有率约80%以上)。随着生物工程技术的进步, 发酵食品领域也在同步快速增长和创新。超声波作为一种新兴的非热食品加工技术, 可以通过其对发酵剂、食品基质和两者之间相互作用的影响, 用于提高发酵过程的效率, 并改善发酵食品的感官和功能特性。因此, 本文综述了超声波作为一种加工或分析技术在食品发酵中的众多应用, 总结了其对发酵产品功能特性的影响, 以期为后续研究提供参考。

英文摘要:

      Fermentation is an ancient technology used primarily to preserve perishable food. Fermented foods usually have many advantages over the raw materials, such as being safe, more stable, and having unique sensory and nutritional properties as well as therapeutic properties. At present, fermented food occupies a very important part of the current food market (about 80%). With the progress of bioengineering technology, the field of fermented food is also growing rapidly and innovating. As a new non-hot food processing technology, ultrasound can be used to improve the efficiency of fermentation process and improve the sensory and functional properties of fermented food through its influence on starter, food matrix and the interaction between them. Therefore, this paper summarized the methods of applying ultrasonic in the process of fermentation, and many applications of ultrasonic as a processing or analytical technology in food fermentation, and finally characterized its effects on the functional characteristics of fermented products, in order to provide reference for the subsequent research.