酒精性发酵功能乳饮料——开菲尔的研究进展  

Research Advance on Functional Fermented Alcoholic Milk Beverage-Kefir

作　　者：刘辉[1,2] 高瑞萍[1,2] 宁娜[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《中国奶牛》2011年第6期56-58,共3页China Dairy Cattle

摘　　要：作为一种古老而又新型的发酵奶制品,Kefir的营养特性及其保健功能,愈来愈受到人们的喜爱。本文介绍了Kefir及其发酵剂开菲尔粒,并对Kefir的营养特性、功能特性及其相关制品的研究进展做一综述,对Kefir的研究进行了展望。As an old and new fermented dairy products, Kefir＇s nutritional characteristics and health function, more and more loved by the people. This article introduce d the Kefir and kefir grains, its nutritional characteristics, features and research progress of related products were reviewed as well. The research prospects of Kefir were predicted：

关 键 词：开菲尔 开菲尔粒 营养特性 功能特性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]