Abstract:

As a kind of plant functional food, edible plant enzymes have received wide attention in the fields of food and health products, and the related production processes have made progress in terms of raw materials, fermentation microorganisms and fermentation conditions. A review was conducted to analyze the current research status of edible plant enzymes. The main fermentation methods, main active ingredients, main functional roles, and the risks and challenges faced by edible plant enzymes were summarized. The fermentation of edible plant enzymes generally adopted natural fermentation and artificial inoculation fermentation. The use of artificial inoculation technology had the significant advantages of effectively reducing the time required for fermentation and improving the production efficiency. The main active ingredients of edible plant enzymes were polysaccharides, polyphenols, vitamins, etc., which had certain preventive and therapeutic effects in lowering blood lipids, antioxidant and cardiovascular diseases. In the production process of edible plant enzymes, artificial inoculation and fermentation required the selection of the right strain, control of fermentation conditions, and prevention of environmental pollution. The analysis results showed that the development prospect of edible plant enzymes was very promising. The aspects needed to be focused on in the futurewas proposed, and the mechanism of edible plant enzymes was made a prospective, aiming to provide a more valuable reference for the further research and development and promotion of edible plant enzymes.

Key words: edible plant enzymes, fermentation, microorganisms, active ingredients, function