功能型酸奶的研究现状及发展趋势  

On Research Status and Development Tendency of Functional Yogurt

作　　者：王晶[1] 丁斌[1] 

机构地区：[1]衡水学院生命科学系,河北衡水053000

出　　处：《衡水学院学报》2008年第1期111-113,共3页Journal of Hengshui University

摘　　要：与普通的酸奶相比,功能型酸奶口味多样,营养丰富,适合更广泛的消费群体,所以功能型酸奶具有极高的研究价值.根据添加原料的不同,功能型酸奶增加了不同的保健功能和新鲜口味.在国内外现已研制开发出了很多为消费者所喜爱的品种.功能型酸奶发展前景广阔,蔬菜、水果型酸奶成为一大发展趋势.Compared with ordinary yogurt, functional yogurt with diversified tastes and rich nutrition is more suitable for a wide range of consumer groups. It has a high research value. The adding of different raw materials results in the functional yogurt with different health function and fresh taste. A variety of favorite products have been developed for consumers at home and abroad. Functional yogurt has broad development prospect, and yogurt with vegetables or fruits will be a major trend.

关 键 词：功能型 酸奶 研究现状 发展趋势 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]