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  • 陈正行,于秋生,徐晖.椰果发酵技术及食品中应用[J].食品科学技术学报,2017,35(2):13-15, 57.    [点击复制]
  • CHEN Zhengxing,YU Qiusheng,XU Hui.Fermentation Technology and Food Application of Nata De Coco[J].Journal of Food Science and Technology,2017,35(2):13-15, 57.   [点击复制]
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椰果发酵技术及食品中应用
陈正行,于秋生,徐晖
0
(江南大学 粮食发酵工艺与技术国家工程实验室, 江苏 无锡 214122)
摘要:
发酵技术生产的椰果,即微生物纤维素,是纤维素在自然界存在的一种形式,很久以前就用于食品制造。椰果的原料天然、生物合成过程温和、最终产物绿色,具有高持水量、高湿态,柔韧性、高原位反应活性等优异性能。在综述30多年来世界上微生物纤维素发酵制备技术的基础上,提出我国椰果发酵产业今后的发展方向。
关键词:  椰果  膳食纤维  微生物纤维素  发酵技术  功能特性
DOI:10.3969/j.issn.2095-6002.2017.02.002
投稿时间:2017-03-13
基金项目:
Fermentation Technology and Food Application of Nata De Coco
CHEN Zhengxing,YU Qiusheng,XU Hui
(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
Abstract:
As a kind of cellulose in nature and of excellent dietary fiber irreplaceable in physiological function, nata de coco (microbial cellulose) prepared by fermentation has attached much attention benefit from its natural raw materials, mild biosynthesis, product friendly and biodegradable, as well as its excellent food processing properties such as high water holding capacity, flexibility, and high reactivity. Therefore, it has also been used in foods for many years. Based on the overview of the fermentation technology for microbial cellulose in the past 3 decades, the future development trend of Chinese nata de coco fermentation industry was prospected.
Key words:  nata de coco  dietary fiber  microbial cellulose  fermentation technology  functional properties