食品科学 ›› 2019, Vol. 40 ›› Issue (21): 350-356.doi: 10.7506/spkx1002-6630-20181011-089

• 专题论述 • 上一篇    

酶在植物源性老年食品加工中的应用研究进展

李双娇,赵静,肖蓉   

  1. (1.辽宁师范大学生命科学学院,辽宁 大连 116081;2.大连知微生物科技有限公司,辽宁 大连 116023)
  • 收稿日期:2019-12-03 修回日期:2019-12-03 出版日期:2019-11-15 发布日期:2019-12-02

A Literature Review of the Application of Enzymes in Processing of Plant-Based Foods for Elderly People

LI Shuangjiao, ZHAO Jing, XIAO Rong   

  1. (1. School of Life Science, Liaoning Normal University, Dalian 116081, China; 2. Dalian Chivy Biotechnology Co. Ltd., Dalian 116023, China)
  • Received:2019-12-03 Revised:2019-12-03 Online:2019-11-15 Published:2019-12-02

摘要: 当今全球老龄化趋势下,中国老年食品市场发展潜力巨大,但现有市场满足不了未来老龄化人口激增的需求。植物源性食品在营养和口味等方面都符合老年食品的需求,是老年膳食结构中的重要组成部分。而酶技术的应用为植物源性老年食品的特殊化生产提供了有力手段。本文综述了内源酶对植物源性食品的影响以及国内外利用外源酶制剂对食品原材料的控制,并结合新型食品加工技术在植物源性食品加工领域的应用,以期为植物源性老年食品的开发提供新思路和指导方向。

关键词: 酶, 老年食品, 植物源性食品, 人口老龄化, 应用

Abstract: Under the current global aging trend, China’s market for foods for elderly has great potential. However, the current market cannot satisfy the demands of surging elderly population in the future. Plant-derived foods can meet the demands of the elderly in terms of nutrition and taste, and are an important part of the dietary structure of the elderly. The enzymatic technology provides a powerful means for the special production of plant-derived foods for elderly people. In this article, the effects of endogenous enzymes on plant-derived foods, the use of exogenous enzymes for quality control of food raw materials, and combined with the application of new food processing technology in the field of plant-derived food processing, which will provide new ideas and directions for the development of plant-based foods.

Key words: enzyme, food for elderly people, plant-based foods, aging population, application

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