食品科学 ›› 2005, Vol. 26 ›› Issue (5): 252-255.

• 专题论述 • 上一篇    下一篇

开菲尔的生理功能、特性及其产品开发研究进展

 刘慧, 李平兰, 张永春, 王少君, 任丽, 乌日娜   

  1. 北京农学院食品科学系,中国农业大学食品科学与营养工程学院,
  • 出版日期:2005-05-15 发布日期:2011-09-19

Review on Advances of Researches on the Physiological Functions and Characteristics of Kefir and Product Development

 LIU  Hui, LI  Ping-Lan, ZHANG  Yong-Chun, WANG  Shao-Jun, REN  Li, WU  Ri-Na   

  1. 1.College of Food Science,Beijing Agricultural College;2.College of Food Science and Nutritional Engineering,China Agricultural University
  • Online:2005-05-15 Published:2011-09-19

摘要: 本文针对开菲尔的生理功能、开菲尔粒的微生态特点,阐明了开发开菲尔功能性发酵乳制品的意义与应用前景,并综述了国内外对开菲尔纯培养发酵剂的研制与产品开发的工艺研究现状及其进展。

关键词: 开菲尔, 生理功能, 产品开发, 进展

Abstract: Having focused on the physiological functions and ecological characteristics of Kefir grains, this paper reviewed the significance and application prospect of development of the functional fermented dairy product of Kefir. The advances of researches on Kefir starter and product development in and out of China were also involved.

Key words: Kefir, physiological function, development of product, advance