生物产业技术Issue(3)：13-23,11.DOI:10.3969/j.issn.1674-0319.2018.03.002
固态发酵在食品加工中的应用研究进展
Application and research progress of solid-state fermentation in food processing fields
摘要
Abstract
Solid-state fermentation originated in traditional food production with advantages of water saving, energy saving, high yield, and cleanliness. Modern solid-state fermentation technology breaks through innovation on the basis of preserving the tradition and gradually expands its applications in many fields of modern food industry. In this paper, the characteristics, influencing factors and large-scale equipment of the solid-state fermentation process are introduced, the application and research advances of solid-state fermentation of traditional fermented foods, enzymes, organic acids, flavors, edible fungi and other natural products are summarized, and the prospects for the application of solid-state fermentation technology in the food industry are forecasted to lay the foundation for the realization of large-scale green manufacturing of solid-state fermentation in the food industry.关键词
固态发酵/传统发酵食品/酶制剂/有机酸/香料/食用菌/功能食品/研究进展Key words
solid-state fermentation/traditional fermented foods/enzymes/organic acids/flavors/edible fungi/functional foods/research progress引用本文复制引用
隋文杰,刘锐,吴涛,张民..固态发酵在食品加工中的应用研究进展[J].生物产业技术,2018,(3):13-23,11.基金项目
天津科技大学新农村发展研究院开放基金资助项目(XNC201707) （XNC201707）
