蒋 宝*
(渭南职业技术学院,陕西 渭南 714026)
摘要:食用酵素作为我国大陆地区的一项新兴产业,目前发展势头良好。本文从感官、理化、营养、微生物、酶活性及动物活体实验等方面重点对食用酵素的质量评价方法和指标进行了综述,并对日后的研究方向进行了展望,以期为我国食用酵素的健康发展提供研究依据和参考。
关键词:食用酵素;质量评价;微生物;发酵;功能
中图分类号:TQ925 文献标识码:A 文章编号:1674-506X(2020)01-0079-0005
Research Progress on Quality Evaluation Methods and Indicators of Edible Enzyme
JIANG Bao*
(Weinan Vocational & Technical College, Weinan Shaanxi 714026, China)
Abstract:As a new industry in the mainland of China, edible enzyme have a good development momentum. In this paper, the quality evaluation methods and indicators of edible enzyme were summarized from sensory, physical and chemical, nutritional, microbial, enzyme activities and animal experiments in vivo. The future research directions were also prospected in order to provide research basis and reference for the healthy development of edible enzyme in China.
Keywords:edible enzyme; quality evaluation; microbial; fermentation; function
doi:10.3969/j.issn.1674-506X.2020.01-015
收稿日期:2019-10-16
基金项目:陕西省科技厅青年科技新星项目(2015KJXX-98);渭南职业技术学院横向研发课题(2019HXKY-01)
作者简介:蒋宝(1981-),男,副教授,博士研究生。研究方向:发酵工程。
*通讯作者
引文格式:蒋宝.食用酵素质量评价方法与指标的研究进展[J].食品与发酵科技,2020,56(1):79-83.