食品科学
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王 豪1,刘振民1,章 慧2
出版日期:
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WANG Hao1, LIU Zhenmin1, ZHANG Hui2
Online:
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摘要:
为迎合中国消费者日益增长的差异化饮食需求,本文通过综述传统发酵乳制品中酸马奶和维利的感官理化特性、微生物菌群、益生功能及生产工艺,以期能够将此类别具一格的发酵乳制品引入国内,并通过本土化改良进而实现规模化生产,从而打造出新兴的发酵乳细分市场来满足消费需求。
关键词: 酸马奶, 维利, 发酵乳
Abstract:
The sensory profiles, physicochemical properties, microflora, health benefits and manufacturing processes of koumiss and viili, as distinctive representatives of traditional fermented milk, have been summarized in this article. The introduction and large-scale production of koumiss and viili improved to meet the increasing requirements of Chinese consumers is beneficial for developing the emerging niche market in the field of fermented milk and further catering to changing consumer demands.
Key words: koumiss, viili, fermented milk
中图分类号:
TS252.54
王 豪,刘振民,章 慧. 酸马奶和维利的研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201603043.
WANG Hao, LIU Zhenmin, ZHANG Hui. Advances in Koumiss and Viili[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603043.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201603043
https://www.spkx.net.cn/CN/Y2016/V37/I3/247