大豆酸奶的营养价值及研究现状  

Nutritional Value and Research Status of Soybean Yoghurt

作　　者：李婷婷 李浩雄 吴澄澄 高琳琳 陈旭鹏 李瑞婷 LI Tingting;LI Haoxiong;WU Chengcheng;GAO Linlin;CHEN Xupeng;LI Ruiting(Guangzhou Institute of Industry and Commerce,Foshan 528000,China)

机构地区：[1]广州工商学院,广东佛山528000

出　　处：《食品安全导刊》2022年第2期113-116,共4页China Food Safety Magazine

基　　金：2021年省级大学生创新创业训练计划项目(S202113714008)。

摘　　要：大豆酸奶是由豆乳经乳酸菌发酵制成的一种搅拌型植物酸奶,既保留了大豆的营养价值,又富有酸奶的营养风味,且具有降低心血管疾病、维持肠道健康等的保健功能。本文分析了大豆酸奶的基本概况和研究现状,并对国内外大豆酸奶品牌的产品特点和市场差异进行概括,最后对国内大豆酸奶的市场前景作出总结。Soybean yoghurt is a kind of stirred plant yoghurt made from soybean milk fermented by lactic acid bacteria,which not only retains the camp of soybean.Nourishing value,but also rich in the nutritional flavor of yoghurt,and has the health care function of reducing cardiovascular disease,maintaining intestinal health and so on.This paper analyzes the basic situation and research status of soybean yogurt,summarizes the product characteristics and market differences of domestic and foreign soybean yogurt brands,and finally summarizes the market prospect of domestic soybean yogurt.

关 键 词：大豆酸奶 营养价值 保健功能 市场前景 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]