学术
摘 要:
随着消费者对保健食品的日益需求，功能性食品与食品配料的开发越来越受到食品工业的重视，本文就功能性谷物基质非乳性益生菌的开发应用潜力进行了探讨与概述，首先谷物可以作为益生菌微生物的发酵基质；同时符物作为可溶性非消化性碳水化合物的来源，既具有一些特定的生理功能，也可以作为益生原选择性的刺激人体肠道中存在的乳酸杆菌与双歧杆菌的生长；最后，淀粉等辑物组分还可以作为益生菌微胶囊化的材料以提高其在贮藏过程中与在人体消化道中的存活率。因此，功能性符物基质非乳性益生菌的研究与开发既具有挑战性也具有极大的市场前景。[著者文摘]
文章出处:
《中国食品添加剂》-2006年1期 -80-86页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2006）01-0080-07
Development of cereal-based nondairy probiotic products
TAN Bin （Academy of State Grain Administration of China, Beijing 100037, China）
Abstract:
The food industry is directing new product development towards the area of functional foods and functional food ingredients due to consumers＇ demand for healthier foods. Cereals offer another alternative for the production of functional foods. Cereals can be used as fermentable substrates for the growth of probiotic microorganisms. Additionally, cereals can be used as sources of nondigestible carbohydrates that besides promoting several beneficial physiological effects can also selectively stimulate the growth of lactobacilli and bifidobactcria present in the colon and act as prebiotics. Finally, cereal constituents, such as starch, can be used as encapsulation materials for probiotics in order to improve their stability during storage and enhance their viability during their passage through the adverse conditions of the gastrointestinal tract. It could be concluded that functional foods based on cereals is a challenging perspective.[著者文摘]
Key words:
cereals ; functional food ; probiotic ; prebiotic ; encapsulation
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