花生蛋白酸奶及其制备研究  

Research Situation on Peanut Protein Yoghurt

作　　者：赵凯艳[1] 魏安池[1] 郑彦芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油加工（电子版）》2014年第4期63-65,70,共4页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：本文对花生蛋白酸奶的营养价值和保健功能进行了阐述,对采用不同花生蛋白原料制备酸奶的工艺过程和方法进行了综述,概括了花生蛋白酸奶的研究现状,并对花生蛋白酸奶的前景和发展趋势进行了展望。Nutritive value and healthy functional value of peanut protein yoghurt were summarized. Processes and methods of peanut protein yoghurt preparation from different peanut protein products were reviewed. Research status on peanut protein yoghurt were overviewed, and research prospect and trends of peanut protein yoghurt were put forward.

关 键 词：花生蛋白 酸奶 营养价值 制备 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]