功能性酸奶研发现状与菌株法律保护体系建立  

Research and Development Present Situation of Functional Yogurt and Strain Legal Protection System

作　　者：陶春光[1] TAO Chun-guang(Hebei Vocational College for Correctional Police, Shijiazhuang 050081, Hebei, China)

机构地区：[1]河北司法警官职业学院,河北石家庄050081

出　　处：《食品研究与开发》2017年第7期210-213,共4页Food Research and Development

摘　　要：在传统酸奶研发的基础上,针对特殊人群开发的功能性酸奶具有广阔的市场前景。为促进功能性食品研发的良性发展,提出科学的理论指导,本文通过介绍功能性酸奶的概念和特性,综述我国目前功能性酸奶的研发现状,并对功能性酸奶研发过程中的菌株的法律保护现状进行分析,提出法律保护体系建立的合理化建议。On the research and development basis of traditional yogurt, for special populations developed func-tional yogurt had broad market prospects. In order to promote the healthy development of functional food re-search and development, this study introduced the concept and characteristics of functional yoghourt, and sum-marized the research status of functional yoghurt in China, and analyzed the legal protection of functional yo-ghurt in the process of development the current situation and puts forward the rationalization proposal of the legal protection system.

关 键 词：功能性酸奶 研发 菌株 法律保护 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]