延 莎1，2 赵柳微1* 吴黎明1*
(1中国农业科学院蜜蜂研究所，北京 100093；2山西农业大学食品科学与工程学院，太谷 030801)
摘要：蜂粮是蜜蜂采集花粉后运回蜂巢，在酶和微生物的作用下发酵而成，已有研究表明蜂粮与蜂花粉相比，具有更优越的营养价值。人工模拟生产蜂粮较为困难，但是为研制蜂花粉发酵食品提供了新思路，目前国内已有一些蜂花粉发酵食品的研究，但研究基础薄弱，比起其他食品资源有更为广阔的发展空间。本文将对蜂粮的营养、功能特性及发酵过程进行综述，并总结目前对发酵蜂花粉的研究进展，为今后深度开发蜂花粉发酵食品提供参考。
关键词：蜂粮；营养特性；功能特性；发酵蜂花粉
Recent Advances of Bee Bread and Fermented Bee pollen
YAN Sha1,2 ZHAO Liuwei1* WU Liming1*
(1Institute of Apicultural Research, Chines Academy of Agricultural Sciences, Beijing 100093
2 College of Food Science and Engineering，Shanxi Agricultural University，Taigu 030801)
Abstract: Bee bread is made of bee pollen, which has been gathered by bees and carried back to the hive. Undergoing different chemical processes by various enzymes and microorganisms, bee pollen change into the bee bread. Some studies have found that bee bread is more nutritious than bee pollen. Producing bee bread by artificial simulations is difficult, however, making fermented bee pollen products may be better choices. At present, there have been some researches on fermented bee pollen, but comparing with other food resources we need do broader and deeper researches in this field. This paper reviewed the nutritional and functional properties of bee bread, including fermentation processes, as well as concluded the research progress of fermented bee pollen, and provides useful reference for development of fermented bee pollen foods.
Key words: bee bread; nutritional properties; functional properties; fermented bee pollen
