Research Progress of Fermented Bee-products

ZHAO Tong; WANG Xuan; WU Liming; YAN Sha; LU Huanxian; ZHAO Hongmu; XUE Xiaofeng

doi:10.13386/j.issn1002-0306.2021070251

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 461-466. > DOI: 10.13386/j.issn1002-0306.2021070251

ZHAO Tong, WANG Xuan, WU Liming, et al. Research Progress of Fermented Bee-products[J]. Science and Technology of Food Industry, 2022, 43(14): 461−466. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070251.

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Research Progress of Fermented Bee-products

1.
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
2.
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
3.
Sericultural and Apicultural Research Institute, Yunnan Academy of Agricultural Science, Mengzi 661100, China

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Received Date: July 21, 2021
Available Online: May 15, 2022

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Abstract

Abstract

Bee-products are the kinds of products which relate to bees, include honey, bee pollen, royal jelly, etc. Fermented bee-product is a kind of added-value product by microbial fermentation. There are many types of fermented bee-products such as honey wine, royal jelly yoghourt and royal jelly beer, etc. Fermented bee-products are rich in nutrition and unique in taste. Fermented bee-products have more advantages than raw bee-product materials, such as lower sugar content, less allergenic protein, easier absorption, better taste, etc. Compared with other fermented products, the development of fermented bee-products is slow. Therefore, it is significant to summarize and analyze the development status and application prospect of fermented bee-product for the development and comprehensive utilization of the bee industry in China. In this paper, the types and characteristics of fermented bee-products are reviewed, and the improvement methods for the existing problems of fermentation bee industry are put forward. The purpose is to provide reference for the development and utilization of fermented bee-products.
- bee-products,
- fermentation,
- nutritional function,
- research progress

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References (63)

References

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