Application Progress of Probiotics in Functional Food in China

DUAN Hao; LV Yanni; YAN Wenjie

doi:10.13386/j.issn1002-0306.2020100077

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 384-394. > DOI: 10.13386/j.issn1002-0306.2020100077

DUAN Hao, LV Yanni, YAN Wenjie. Application Progress of Probiotics in Functional Food in China[J]. Science and Technology of Food Industry, 2022, 43(3): 384−394. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100077.

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Application Progress of Probiotics in Functional Food in China

1.
Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beiing Union University, Beijing 100023, China
2.
China Nutrition and Health Food Association, Beijing 100028, China

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Received Date: October 13, 2020
Accepted Date: November 10, 2021
Available Online: November 24, 2021

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Abstract

Abstract

Because the probiotics raw materials are relatively systematic and have clear health effects in regulating intestinal flora and enhancing immunity, their health effects are more and more widely used in health food, and some strains have been expressly written by the State Administration for Market Supervision and Administration. Regulations allow the development of food for infants and young children. With the rapid development of science and technology and the continuous deepening of related research, other health functions of probiotic raw materials are constantly being explored, and the mechanism of action is constantly clarified, which provides more science for its development and application in the health food industry. This article describes the functional research progress, compliance basis, application status, development suggestions, precautions and prospects of probiotic raw materials in health foods in China, in order to provide references for the development and application of health foods of probiotic raw materials.
- probiotics,
- raw material,
- functional food,
- intestinal flora,
- immunity

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References (76)

References

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